Pastry:

1. Add the flour, icing sugar, lemon and orange zest in a bowl of a stand mixer and whisk together. 

2. In a small jug mix the egg yolk and milk together. 

3. Add the cubed butter to the flour and bring to fine crumbs. 

4. Add the egg yolks with milk and mix just until the dough forms. (Add more milk if needed.)

5. Form the dough into a disc, wrap in clingfilm and refrigerate for 1 hour. 

Apple Pie Filling:

1. Peel, core and thinly slice the apples. 

2. In a large bowl, mix the sliced apples, cinnamon and cloves together. 

3. Melt the butter in a small saucepan. Whisk in 3 tablespoons flour then add the water and sugar. Bring to boil, then simmer stirring continuously until thickened, about 3 minutes. 

4. Remove from heat, pour over the apples and stir to coat the apples. 

Pie Assemble:

1. Preheat oven to 200C/400F.

2. Butter grease a 28cm/11-inch tart pan or pie dish or just slightly smaller in size will be good too. 

3. On a floured surface, roll out half of the pastry for the base and use the remaining pastry to cut out leaves for the top or you could make a lattice design with strips of pastry. 

4. Cover the base and sides of your tart pan with pastry and refrigerate for 30 minutes. (This will prevent the pastry from shrinking.)

5. Once ready, fill with apple filling and cover the top with leaves or a lattice design. Brush the leaves with egg wash. 

6. Place the pie on the bottom shelf in the oven and bake for 15 minutes then turn down the oven to 190C/375F and continue baking until pastry turns golden brown in colour. 

7. Enjoy!