Grease and dust (with flour) your deep round dish or pan. Make your pastry (or use ready made), chill for 20 minutes, then roll out 2/3rds and use it to line the base and sides of your pan. Prick the base several times with a fork, then bake at Gas Mark 6 (400f / 200c) for about 15 minutes. The base should be golden all over.

Whilst your base is cooking, prepare your custard (or remove it from the fridge / open the can/carton).

Peel then chop your apples into bite size chunks, then place in a pan with enough water to just cover them. Heat until the water is boiling, then reduce the heat and allow to cook through until they still hold their shape. Drain well (drink the juice - it is good), then mix the cinnamon in.

Roll out the remainder of the pastry into a large circle (enough to cover the top and edge of your pan.

Spread the jam over the pastry case base, then add the custard and level it out. Scatter the apple chunks over the top, then cover with your pastry lid. Crimp the edges of the lid onto the rim of your dish, then cut off any excess pastry. Prick a few holes in the lid.

Brush (or dab/rub) your pie with milk and sprinkle with brown sugar if you wish.

Bake your pie for 20-30 minutes Gas Mark 5 (375f / 190c) until the top is golden brown.

Slice and enjoy!