Inspired by one of Ravneet’s favourite guilty pleasures, these spiced apple pies are dipped in a batter-like slurry to give them a bubbled, crisp pastry casing. We’ve cooked them in an air fryer, but you could bake them in an oven pre-heated to 220°C/200°C fan/425°F/Gas 7.
To make the flaky pastry, combine the flour, sugar, cinnamon, and salt in a bowl. Add the frozen grated butter directly on top of the flour.
Using a round edged knife, mix the butter into the flour so it is coated and evenly distributed. Add half the water and use the knife to mix and start to form a dough. Add a little more water if the dough is dry.
Use your hands to bring the dough together. It should start to come away cleanly from the bowl.
Lightly flour the work surface. Roll the dough into a rough rectangular shape, approximately 3mm thick.
With the shortest end facing you, fold a third of the dough into the middle. Fold the top third down over the bottom third, to create layers. Turn the dough 90 degrees so that one of the new shortest edges is facing you, and roll the dough to a large sheet, about 3mm thick.
Transfer to the fridge to rest and chill the pastry for a minimum of 30 minutes.
To make the slurry, whisk all the ingredients to a smooth paste. Set aside.
To make the apple filling, squeeze the lemon juice over the diced apple. Mix in the cornflour, sugar, cinnamon, and vanilla bean paste. Set aside.
To assemble, cut 4 rectangles of pastry measuring 16cm x 7cm. Spoon some of the apple mix onto the centre of two of the rectangles. Paint a little of the slurry mix around the edges and top with the remaining pastry rectangles. Crimp the edges with a fork to seal.
Paint a layer of slurry over the pastry then create a little steam hole in the centre. Bake in the air fryer for 20 minutes at 200°C/400°F.
To make the milkshake, bring the milk to just below boiling. Separately, mix the custard powder and caster sugar with 4 tablespoons of cold milk. Pour the hot milk over the custard powder mixture and stir to combine. Return to the pan, add the vanilla extract and cook on a medium heat until thick enough to coat the back of a spoon. Pour into a bowl, cover the top directly with cling film so that it doesn’t form a skin, and chill.
Once fully chilled, pour the custard into a jug and add the ice cream, then blitz with a hand blender to a smooth frothy milkshake.
Serve your pies alongside your milkshakes.