Jersey Apple & Black Butter Pie

**Make the pastry:** In a large bowl, rub the flour and butter together with your fingertips until the mixture resembles breadcrumbs. Stir in the icing sugar.

Gradually add the cold Jersey milk, a tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork the dough.

Form the dough into a disc, wrap in cling film, and chill in the fridge for at least 30 minutes.

**Prepare the apple filling:** In a large bowl, combine the sliced apples, Jersey Black Butter, caster sugar, cinnamon, nutmeg, lemon juice, and grated Jersey Royal potato.

Preheat the oven to 200°C (180°C fan/Gas Mark 6).

Divide the pastry into two pieces, one slightly larger than the other. On a lightly floured surface, roll out the larger piece of pastry to fit the base and sides of the pie dish.

Carefully transfer the pastry to the pie dish, pressing it gently into the corners. Trim any excess pastry.

Pour the apple filling into the pastry-lined pie dish.

Roll out the remaining pastry to form the pie lid. Cut a few slits in the lid to allow steam to escape.

Brush the edges of the pie with beaten egg. Carefully place the pastry lid over the filling, pressing the edges together to seal.

Trim any excess pastry and crimp the edges to create a decorative finish.

Brush the top of the pie with the remaining beaten egg.

Bake in the preheated oven for 40-50 minutes, or until the pastry is golden brown and the filling is bubbling. If the pastry starts to brown too quickly, cover it loosely with foil.

Let the pie cool slightly before serving. Serve warm with a dollop of Jersey cream or Jersey ice cream.