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    Apple pie with sultanas

    Recipes by Maria Camenzuli

    A sweet treat that won't last long.

    Serves 6-8

    • 1 ½ cups plain flour
    • ¾ cup self raising flour
    • ¼ cup cornflour
    • ¼ cup custard powder
    • 185g butter, at room temperature
    • ½ cup water
    • 1 egg yolk
    • 1 egg white
    • 1 tbsp sugar

    For the filling:
    • 7 large Granny Smith apples, peeled, core quartered and halved again
    • 1 tbsp sugar
    • 1 handful sultanas
    • ½ teaspoon cinnamon
    • ½ teaspoon grated lemon rind
    • 2 tbsp apricot jam

    1. Sift the flours and custard powder. Rub the butter through with fingertips until it resembles breadcrumbs.
    2. Add the yolk and water and mix to form a dough. Chill for 30 minutes.
    3. Place the apples, sultanas, sugar, cinnamon and rind into a saucepan and stir gently for 15-20 minutes until apple starts to soften. Cool slightly.
    4. Roll out 2/3 of the dough and line the greased base and sides of a flan dish (approximately 10-12 inches diameter (25-30 cm) with a removable base.
    5. Brush the pastry base with apricot jam then place the apple mixture over it.
    6. Roll out the remaining pastry to cover pie. Sprinkle sugar over the top. Cut a few slits on the top for steam to escape.
    7. Bake in preheated moderate oven (200 degrees Celsius) for approximately 45 minutes. Cool. Remove from tin.