A flavourful pie made with apples, olive-oil pastry and the (relatively) mysterious tonka bean

Flaky olive-oil pastry, which requires no resting or blind baking, here encases beautifully layered, sweet apples that don’t need to be pre-cooked. Despite its intricate appearance, this pie comes together surprisingly quickly – I once assembled it live on TV in less than eight minutes. It also makes use of the nutrient-rich skins, and is scented with a touch of grated tonka bean, prized for its heavenly vanilla, almond and spice notes. If you’re in the US, where tonka is banned, simply double the cinnamon for an equally epic apple pie.

Phil Khoury is a pastry chef and author of A New Way to Bake, published by Hardie Grant at £30. To order a copy for £27, go to guardianbookshop.com