INGREDIENTS
8 large green apples
1/4 cup sugar
1/2 cup water
1/4 tsp cinnamon
1/3 cup sultanas
185g butter, cubed
1/2 cup sugar
1 egg separated
1 1/2 cup plain flour
3/4 cup self-raising flour
1/3 cup cornflour
1/2 cup milk approximately, for glazing
extra sugar
extra cinnamon
METHOD
Peel, quarter, core and slice apples and place in a large saucepan with the sugar, water and cinnamon.
Bring to the boil, reduce heat and simmer, covered 8 minutes, or until apples are tender but still holding their shape. Drain apples if any liquid remains and stir in the sultanas. Cool. Cream the butter and yolk. Add the dry ingredients and knead into a dough. Roll out 2/3 of pastry and use to line base and sides of greased 20cm (8") springform tin and spread the apple mixture evenly over base. Roll out remaining pastry, to cover the pie. Seal edges together and trim. Brush top with the lightly beaten egg white, sprinkle with extra sugar and cinnamon. Cut 2 slits in the top. Bake at 180C for 15 minutes, reduce heat to 150C. Cook a further 35 minutes, or until pie is golden brown and pastry is cooked. Serve hot or cold.
