Pastry (Pie dough):
- 400 g/14 oz/ 3 cups plain (all-purpose) flour
- 1 tsp baking powder
- 2 eggs
- 150 g/ 5 ½ oz/ 1 cup caster (superfine) sugar
- 1 tsp vanilla flavouring (extract)
- 150 g/5 ½ oz/ 2/3 cup butter, softened, cut into small pieces
- 75 g/ 2 ¾ oz/ 1/3 cup caster (superfine) sugar
- 10 desert apples, peeled, cored and sliced
- 100 g/3 ½ oz raisins, soaked for 20 minutes in a hot rum
Place the flour, baking powder, eggs, sugar and vanilla extract in a bowl and rub in the butter. Kneed the mixture until a soft pastry (pie dough) has formed. Take 2/3 of the dough, roll out and line a 24 cm/9 ½ inch loose-bottomed quiche/flan tin (pan). Using sharp knife, trim edge even with pie plate.
To make the filling, toss the apple slices with the sugar and raisins. Add the apple mixture to the pastry case (pie shell).
Roll out the remaining (1/3) dough and carefully place it over the top of the pie.
Roll and crimp the edges of the dough together, tightly sealing them. Using a sharp knife, make five- 2-inch (5 cm) slits from the center of the pie out towards the edge of the pie to allow the steam to escape.
Bake in a preheated oven, 190°C/375°F/ Gas mark 5, for 45 minutes, or until the crust is golden and the juices are bubbling. Leave to cool.