Pulse flour and butter with salt in a food processor until the butter is worked into the flour but there are still small clumps. Add eggs and pulse to combine, then turn on the food processor and slowly add a splash of water at a time until the dough just starts to come together. Bring together with your hands and separate into two balls. Flatten them down into discs and wrap in foil or cling film. Chill in the fridge while you make the filling and preheat the oven to 225C/450F/gas 8.

Mix everything together. Roll out first pastry disc into a thin rectangle large enough to fit comfortably into a lightly greased 10in/25cm casserole dish (a square baking tin or large pie dish works fine if you don’t have one). Press gently into the dish, then pour in the filling. Roll out the other pastry disc and make a lattice top (see video below in Notes*, or just roll out and make a simple double-crust pie without lattice top if you prefer). Layer onto the pie, then brush with a little milk, egg or melted butter and bake in the preheated oven for 30-40 minutes, until pastry is golden and filling is bubbling. Allow to cool completely before cutting into bars.