Spiced apple lattice pie with ginger semifreddo

For ginger semifreddo, combine yolks, sugar, Calvados and ginger in a heatproof bowl and whisk over a saucepan of simmering water until mixture is thick and pale, and holds a ribbon (8-10 minutes). Remove from heat, transfer to the bowl of an electric mixer and whisk until mixture cools to room temperature. Meanwhile, whisk cream until firm peaks form, then fold into egg yolk mixture in three batches until combined. Spoon into 1.5-litre loaf tin, cover with plastic wrap and freeze overnight until firm.

Meanwhile, for pastry, stir cider, sugar, vinegar and ½ tsp fine sea salt in a small saucepan over medium heat until sugar dissolves. Remove from heat, pour into a jug, then stir in 50gm ice cubes until combined and melted, then refrigerate until required. Combine flour and butter in a bowl, toss to coat, then transfer to freezer for 10 minutes. Transfer to a food processor and pulse until butter is the size of peas. Tip onto a work surface, and using the heel of your hand smear butter into flour until a shaggy dough forms (return mixture to freezer if butter becomes too warm). Make a well in centre of dough. Add half cider mixture into the well and use your hands to bring dough together. Drizzle over extra cider mixture a little at a time and knead until dough comes together. Divide dough in half and flatten each to a disc. Wrap in plastic wrap and refrigerate overnight to rest.

Meanwhile, for apple filling, combine ingredients in a bowl, cover and refrigerate overnight.

Next day, transfer apple filling to a large saucepan and place over low heat. Cook apples, covered, stirring occasionally, until tender but still retain their shape (20 minutes). Strain into a bowl. Discard cinnamon quills. Return cooking liquid to a pan over high heat and cook, stirring occassionally, until reduced to a thick syrup (3-5 minutes). Remove from heat and add apples. Stir to combine and set aside.

Preheat oven to 200°C fan-forced. Stand pastry at room temperature for 15-20 minutes, then place one disc between two sheets of baking paper and roll to 30cm diameter, 4mm-thick round and refrigerate. Roll remaining disc to a rough 28cm, 4mm-thick round and trim to 26cm (top of pie tin), wrap in baking paper, then refrigerate until required.

Line a 22.5cm, 3.5cm-deep pie dish with 30cm round pastry. Fill with apple filling. Cut remaining pastry sheet into 3cm-wide strips, place half pastry strips vertically across top of pie, positioning longest strips in centre and shortest at the ends. Place remaining strips horizontally across pie to create a lattice pattern. Using scissors, trim excess pastry flush to tin. Brush with eggwash and scatter with demerara sugar. Place pie in the freezer for 10 minutes to chill. Carefully slide pie onto a hot oven tray and bake for 30 minutes. Reduce oven temperature to 160°C fan-forced and bake until deep golden and filling is bubbling (35-45 minutes). Stand to cool for at least 1 hour and serve with scoops of ginger semifreddo on top.