Slice the apples into thin wedges and add them to a bowl. Cover with boiling water and leave to soak for 10 minutes.

Next, drain the wedges, arrange them flat on a tray lined with kitchen paper, and pat them dry.

Meanwhile, blitz the dates with 50ml (1-7 fl oz) of water into a smooth cream.

Then, mix the apples with the date paste, cinnamon, and potato starch until they're well coated.

In a bowl, combine flour, baking powder, lemon zest, and a pinch of salt. Stir well and then incorporate the maple, oil, and the remaining cold water.

Work all into a compact and pliable dough and chill for 10 minutes wrapped in cling film.

Roll out two-thirds of dough to a 3mm thickness (0.1 inches) and ease it into 26 cm (10 inches) pie dish.

Pack the pie base with the apple filling making sure it reaches the dish edge.

Roll out the remaining dough, cut it into strips, and lay them over the filling into a lattice pattern. Then, seal edges and crimp them into a fluted shape.

Bake the apple pie for 30-40 minutes at 190°C (375°F) and serve warm.