THE HUMBLE APPLE PIE

2 cups plain flour
1/2 cup Foster Clark's custard powder
1/3 cup icing sugar mixture
185g butter, chilled, chopped
2 egg yolks
1 tablespoon chilled water
2 tablespoons almond meal (ground almonds)
1/3 cup caster sugar
10 large granny smith apples
1/4 cup sultanas
1/2 teaspoon ground cinnamon
1/2 cup pouring cream
1 egg, lightly beaten
2 tablespoons white sugar
vanilla ice cream, to serve

Preheat oven to 200°C. Butter and flour 6 small pie tins  or greese a 20cm pie dish ( i made 6 small pies and freeze these for a treat)

Combine flour, custard powder, icing sugar and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolks and chilled water. Process until dough comes together.
Turn dough onto a lightly floured surface. Knead until smooth. Trim one-third of the pastry and set aside. Roll remaining pastry out between 2 sheets of baking paper and. Use to line base and side of pan. Trim excess pastry. Refrigerate for 10 minutes or until firm.

Combine almond meal and 1 tablespoon caster sugar. Sprinkle over pastry base. Peel, core and thinly slice apples. Place apples, sultanas, remaining 1/4 cup caster sugar, cinnamon and cream in a large bowl. Toss to coat. Press mixture into pastry case. Lightly brush pastry edges with egg. Roll reserved pastry out to a 21cm round. Place pastry over filling, gently pressing over surface. Press edges to seal. Brush top with egg. Sprinkle with white sugar. Prick the centre of pastry top once with a fork.

Bake for 20 minutes. Reduce oven to 180°C. Bake for 40 minutes or until golden. Remove from oven. Stand pie in pan for 30 minutes.

Serve with ice cream