5 Granny Smith apples, peeled,
cored, and cut into pieces
225g unsalted butter, softened 1 cup raw sugar, plus 2 tbsp for dusting
squeeze of lemon juice
1 cinnamon stick (optional)
175g self-raising flour
80g plain flour
1 large free-range egg
3 tbsp milk
Preheat oven to 180°C. Place apple pieces in a heavy-based saucepan with 50g butter, ½ cup sugar, lemon juice (to stop the apples from browning), and cinnamon stick (if using). Cook over medium heat until fruit is just softened but still holding its shape. Set aside to cool.
Combine flours, remaining sugar, and remaining butter in a food processor and pulse until mixture resembles fine breadcrumbs. Add egg and milk and pulse to combine.
Remove from processor and gently press about two-thirds of the pastry into a well-greased pastry tin (the pastry is quite delicate). Refrigerate for 30 minutes and wrap remaining pastry in plastic wrap until ready to use.
Blind-bake the pastry base in the oven until golden, approximately 30 minutes.
Arrange apple slices over the pastry base, discarding cinnamon stick.
Roll out reserved pastry on a well-floured surface and lay over the apples. Tuck in the sides and sprinkle pastry with extra sugar. Bake for 30-40 minutes, or until golden brown.
Serve warm with custard, pouring cream, or ice-cream.