Apricot apple pie

Apricot filling

• 700 g water
• 4 Granny Smith apples peeled, cored and cut into pieces (3 cm)
• 800 g apricots stone removed and flesh cut into thin wedges
• 1 tbsp brown sugar (see Tips)
• ¼ tsp mixed spice

Hazelnut pastry

• 60 g hazelnuts skins on
• 150 g plain flour plus extra for dusting
• 1 tsp baking powder
• 2 tbsp brown sugar (see Tips)
• 80 g butter chilled and cut into pieces (3 cm)
• 2 eggs 1 lightly beaten
• natural yoghurt or pouring (whipping) cream, to serve