I have realised that in blog entry that I put up about the Apple pie, there was a bit too much going on in the recipe instructions and found that there's too much unnecessary information . So in order to make this recipe easier to follow I have simplified it down for you.
For the pastry:
1/2 tsp salt
250g unsalted butter
For the filling:
1/2 an orange, juice only
1 tbsp of semolina
8 large apples
4 tbsp cinammon
Dish: a high sided 20 cm spring form cake tin or a 23 cm shallow pie dish
1) Place the sultanas into a bowl with the orange juice to let them soak.
2)To make the pastry:
place all the pastry ingredients (apart from the eggs) into a food processor and blend until the mixture resembles breadcrumbs.
3) Gradually add the egg and egg yolks and blend well until it comes together to form a ball. Take the pastry out and wrap with cling film. Place in the fridge for 30 minutes.
4) Grease your tin and roll out 2/3 of the pastry on a floured surface into a rough circle. Carefully lift up your pastry and place it into the greased tin . Gently press the pastry into all the corners of the tin, or all the dips of the pie dish.
5) Prick the base a few times with a fork.
6) Place a large sheet of baking paper over the pastry and fill it with baking beans or just use any rice or dried beans you have lying around.
7) Bake the pastry at 180C for about 15 minutes and then remove it from the oven, take out the beans and baking paper and place back into the oven for a further 5 minutes. Once it's ready take it out and leave it to cool.
8) For the filling:
you want to peel, core and finely slice the apples. In a separate bowl mix the sugar and the cinammon together. Before you start placing all the remaining ingredients into the dish lightly sprinkle the semolina flour over the bottom of the pastry.
9) Place a layer of the apples onto the base of the pastry case and then sprinkle over some of the cinammony sugar mixture and scatter a few of the soaked sultanas over as well. You want to repeat this layering process until you fill the dish. If you have any sugar or sultanas remaining just sprinkle them over the top of all the layers.
10) Beat the egg and brush some onto the rim of the pastry case, this will make sure the pastry lid sticks to the rest of the pastry.
11) Roll out the remaining pastry into a circle and place on top of the pie. To seal the lid, simply take a fork and crimp the edges. If you find that there is a lot of excess pastry hanging over the side of the dish simply cut of the excess pieces.
12) With a knife make a small hole in the centre of the lid to allow any steam to escape. Then brush the lid with the remaining beaten egg.
13) Bake at 170C for 35-40 minutes until golden brown.
Serve with warm or cold, accompanied by ice cream, warm custard or cream.