Apple & Berry Compote Pie With Clotted Cream Custard & Candied Pecans

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Peel, core and chop your apple[s] into small, bite-sized pieces

Add the chopped apple to a bowl with half your maple syrup and most of your ground cinnamon (you'll use the rest later!) and your mixed berry compote

Give everything a good mix up – this is your apple & berry compote filling

Add the remaining ground cinnamon to a small bowl with 1 tsp [1 1/2 tsp] [2 tsp] sugar and stir it all together – this is your cinnamon sugar

Dust your work surface with a generous sprinkling of flour

Unwrap your puff pastry and roll it out to approx. 0.5cm thickness with a rolling pin

Cut into 1 large rectangle per person and add to a baking paper-lined baking tray (or two!)

Divide the apple & berry compote filling between one side of each pastry rectangle[s], leaving a 2cm border around the edge

Brush a little cold water around the edges of the pastry then carefully fold the pastry over and seal the edges firmly with your fingers

Crimp round all the edges with a fork to make a border

Sprinkle the pie[s] with the cinnamon sugar (reserve the bowl) – these are your apple & berry compote pie[s]

Put the pie[s] in the oven for 15-20 min or until the pastry is golden and the filling is tender

Meanwhile, roughly chop your pecans

Add the chopped pecans to the reserved small bowl with 1 tsp [1 1/2 tsp] [2 tsp] butter and your maple syrup

Stir it all together and put in the microwave for 1 min or until thickened and the nuts are coated, then leave to cool – these are your candied pecans

Separate the egg yolk[s] from the whites by cracking your egg[s] over a bowl and catching the yolk in the shell

Transfer the yolk from one shell half to the other several times, until all the whites are in the bowl and you are left with the yolk in the shell (Tip: Hold onto those egg whites! They're perfect for meringues or a protein-rich omelette - they freeze well too)

Add your egg yolk[s] to a large bowl with your cornflour and 1 tbsp [2 tbsp] [2 tbsp] sugar and mix until completely combined

Add your clotted cream to a pot with 100ml [170ml] [170ml] milk and cook over a medium heat until the cream has melted and the mix is starting to simmer

Gradually pour the hot milk mix into the egg mix, whisking constantly as you pour it in, to stop lumps forming – this is your custard mix

Wipe out the pot with kitchen paper, return the custard mix to the pan and cook over a low heat, stirring constantly with a wooden spoon, until thickened but before any lumps form – this is your clotted cream custard