Stem ginger-spiced apple pie with hazelnut pastry recipe | Sainsbury`s Magazine

Ingredients

• 50g blanched hazelnuts
• 225g plain flour
• 2 tbsp icing sugar
• 125g cold unsalted butter, cut into cubes
• 1 large egg yolk
• 1kg Bramley apples
• juice and zest of ½ lemon
• 1 tbsp plain flour
• 100g light muscovado sugar
• 2 balls of stem ginger, drained, and finely chopped
• 40g unsalted butter, cut into cubes
• 1 egg, beaten, for glazing
• 1 tsp demerara sugar