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