Sue Butler Miles, from Barnard Gate, near Eynsham, won the 2005 national competition to find Britain's Best Bramley Apple Pie. She says the secret was a little piece of almond paste she had left over from baking a cake, which she added to the pie to save wasting it.

Sue also puts her success down to the two Bramley apple trees in her garden that keep her supplied with apples. By combining the almond paste with the Bramleys she came up with a flavour that the celebrity chef James Tanner says lets that unique taste of Bramleys shine through.

YOU WILL NEED: Three large Bramley apples cored, peeled and sliced Sugar to taste and sprinkle over the top 2oz (50g) almond paste 1oz (25g) flaked almonds 8oz (250g) plain flour 2oz (50g) lard 2oz (50g) butter.

METHOD: Prepare the pastry by rubbing the lard and butter into the flour until it resembles breadcrumbs then add enough cold water to bind to a soft dough.

Line the bottom of a pie dish with pastry, place layer of apple slices on top, then grate a little of the almond paste on top of the apples, adding a few flaked almonds as you go.

Repeat this process until all the ingredients have been used up. Add sugar to taste.

Place a pastry lid on top and decorate the edges.

Scatter a little sugar on to the top (Sue Butler Miles does not use egg wash on her pastry) and bake in a moderate oven for about 20 minutes until cooked.