Autumn apple and plum crumble pie

Preheat the oven to 300°F (150°C).

Spread 75 g ground hazelnuts on a sheet of cooking parchment laid on a baking sheet.

Put in the oven for 15 minutes to toast.

Put into a mixing bowl: 75 g flour, 100 g butter and 100 g caster sugar. Add the cooled toasted ground hazelnuts.

Mix with your hands...

...until you have an evenly mixed dough.

Lay a sheet of cooking parchment on the worktop and transfer the dough onto it.

Lay a second sheet of cooking parchment on top then press and roll out with a rolling pin until it fits the size of your oven-proof dish. Slide the whole thing onto a rolled-out pastry baking sheet and put in the freezer for about 15 minutes.

Preheat the oven to 390°F (200°C).

Peel 800 g apples and cut into small pieces.

Butter an oven-proof dish and spread half the apples in an even layer.

Spread 700 g plums on top after removing the stones.

Then add the remaining apple pieces.

Take the dough out of the freezer and remove the top paper.

Lay the dough on top of the filling, tucking in any spare around the edge.

Bake for about 45 minutes.

Serve warm or cold, whichever you prefer.