Pinch of fresh thyme (plus extra sprigs for decoration)
150g orange jam
Powdered sugar for decoration
Prepare a rectangular baking tray about 26x33cm. Preheat the oven at 175°C.
Sift both flours into a bowl, add the sugar and cut the butter into pieces. Grate the butter into the flours and sugar and rub together to form a crumb texture.
Add the egg and quickly knead the dough until everything is combined into a uniform dough. Put the dough in the fridge for 1 hour.
Roll out between 2 sheets of baking parchment into a rectangle the size of the baking tray. Transfer the dough together with the bottom sheet of baking paper into the baking tray and peel off and discard the top sheet of baking paper. Prick the base with a fork and put back in the fridge for 30 mins.
Prepare the crumble topping, sift the 2 flours into a bowl. Add coconut flakes, sugar and the chilled butter cut into small pieces.
Run the butter into the rest of the ingredients using your fingertips until it forms a crumb texture. Put the bowl into the fridge.
Prepare the apples by peeling, quartering and coring. Cut into small pieces of about 2cm.
In a large pan melt the butter and add the apples & sugar. Place on a medium heat, stirring, and add the vanilla and cinnamon.
Cook for 15 mins stirring from time to time until the apples and soft and starting to disintegrate. Add the tarragon and thyme.
Remove the base from the fridge and brush with the orange jam. Place the apple mixture on top and spread to cover the base. Sprinkle over the crumbly topping.
Put the pie into the oven for 30 mins before checking the progress and sprinkling the top with sprigs of fresh thyme. Bake for a further 20-25 mins or until the top is brown.
Remove from the oven, sprinkle with powdered sugar and serve with cream or ice cream.
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