Make the pastry. Rub the cold butter and Trex into the flour using your fingertips until it resembles fine breadcrumbs. Add 2 tablespoons cold water and mix with a knife, then bring together with your hands into a ball. Wrap in cling film and refrigerate for 30 minutes.

Prepare the apples. Peel, core and thickly slice the apples. Layer half into a shallow 900ml pie dish, sprinkle over the sugar and tuck in the cloves. Add the remaining apples and pour over 3 tablespoons cold water.

Roll the pastry. On a lightly floured surface, roll the chilled pastry out to roughly the size of your pie dish plus 2-3cm extra all round. Fold in half, lift over the dish and unfold over the apples. Press down around the edges and trim any excess.

Glaze and prepare. Brush the pastry all over with milk and sprinkle generously with sugar. Cut a small slit in the centre to allow steam to escape.

Bake. Preheat your oven to 200°C (180°C fan / Gas 6) with a baking sheet inside. Place the pie dish on the hot baking sheet and bake for 40-45 minutes until the pastry is golden and the apples are tender when tested through the slit with a knife.

Rest and serve. Leave to rest for 10-15 minutes before serving. Serve with hot custard, double cream or vanilla ice cream.