Historical recipe: Marlborough pie

Put the flour, salt and sugar in a bowl. Work the butter cubes into the flour with fingers until the mixture looks crumbly.

Add water to make dough. Knead the dough on a lightly floured surface until smooth. Roll into a ball and cover in cling film. Refrigerate for 30 minutes.

Place the grated apple in a bowl and stir in lemon juice and sherry. Melt the butter in a pan and add apple mixture and sugar. Allow the liquid to boil. Reduce heat and stir until most of the liquid has evaporated. Cool for 10 mins.

Preheat the oven to 200°C. Line a 9 inch pie tin with baking parchment. Roll the dough into a 10 inch circle, 1/8 inch thick. Place in the pie tin and fold excess onto edge of tin to make a crust. Prick the dough and blind bake for 10 minutes. Remove weights and parchment and bake for another 5 minutes.

Reduce oven temperature to 180°C. Whisk together the eggs, cream, cinnamon, nutmeg and salt, and add apple mixture. Pour the filling into the pastry. Bake for 35 minutes until the custard is set but not too brown.