So, have we found the pie to rival Betty's hot pot in Corrie?
After sifting through the hundreds of entries, our judges have whittled it down to our final three. All week we're meeting the women behind the pies - today we meet our first finalist Sheena Spence, along with judge Jean-Christophe Novelli.
Voting will open at 8am on Thursday 8th November at 8am and close Friday 9th November at 12pm.
Sheena's Apple, Dried Fig and Stilton Cheese Pie recipe
For the pastry
8oz plain flour
Pinch of salt
2 teaspoons cinnamon
1 tablespoon of castor sugar
2-3 tablesp water
1 beaten egg
For the filling
1lb cooking apples (peeled and sliced)
6 oz dried figs (chopped and stalks removed)
6 oz Stilton cheese (crumbled)
2 oz soft brown sugar.
1. Dissolve sugar in two to three tablespoons of boiling water, allow to cool and put in fridge to chill.
2. Sift the flour and add cinnamon and salt.
3. Cut butter into small cubes and rub in to flour and cinnamon mixture until the mixture ressembles breadcrumbs.
4. Add chilled sweetened water and mix and lightly knead dough on floured surface.
5. Chill in fridge for at least half an hour.
6. Roll out pastry (use slightly less than half the quantity for the base) and line 8 inches of a non-stick pie dish (use a tin with a perforated base preferably as this helps to achieve a crisper base)
7. Layer the apples, stilton and figs and sprinkle with sugar.
8. Cover with remaining pastry and seal edges.
9. Score the top of the pastry and brush with beaten egg.
10. Bake in moderate oven for 40 minutes.