Rub the flour, butter and sugar together and bind with the egg.
Form into a ball and wrap in cling film. Allow the pastry to rest for 30 minutes.
Pre-heat the oven to Gas 4, 180°C, fan 160°C.
Peel the apples and cut into wedges, place in a large mixing bowl and add the white sugar and a pinch of cinnamon with the bread crumbs. Mix well.
Roll half of the pastry out and line a flan ring.
Place the raw apple mixture in the base and cover using the rest of the pastry.
Finally brush with a little beaten egg and sprinkle with brown sugar.
Bake for 35-40 minutes.
The breadcrumbs will soak up a little of the apple juice and stop the pastry becoming soggy.
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