Brioche Topped Apple Pie

• 3 slices St Pierre Brioche Loaf
• 1-2 cooking apples such as Bramleys (about 500g peeled and cored weight)
• Juice of half a lemon
• ½ tsp ground mixed spice
• 4 tbsp demerara sugar
• 3 tbsp raisins or sultanas
• 2 tbsp softened butter
• Vanilla ice-cream

1. Pre-heat the oven to 180°C /160°C fan /Gas 4
2. Lightly grease an oven-proof dish with a little butter
3. Peel, core and dice the apples then toss in the lemon juice and tip into a sauce pan
4. Add one tablespoon of cold water and cook over a medium heat for 3-4 minutes
5. Add the mixed spice, 2 tablespoons of the demerara sugar and most of the raisins or sultanas and cook for another 3-4 minutes, stirring occasionally, until the apples are almost tender but still have some bite. Check the sweetness and add a little more sugar if you like
6. Tip the apples into the buttered dish and place the dish on a baking tray
7. Spread the rest of the butter onto the slices of brioche then sprinkle them with the remaining demerara sugar
8. Cut each slice into quarters
9. Arrange the slices on top of the apples and sprinkle over the rest of the raisins
10. Place the tray in the oven and cook for 15-20 minutes or until the top is golden and crunchy
11. Serve warm with scoops of vanilla ice cream on top – tuck in straight from the dish if you like

Bon appétit!