Apple Pie

Combine flour, sugar, 1/4 tsp salt and 180g of the butter in a food processor and process until like fine breadcrumbs. Whisk 1 egg with 1 tbs chilled water. Add to processor and pulse until a soft dough forms. Turn dough out onto a lightly floured bench and knead lightly until smooth. Wrap in plastic and chill for 20 minutes.

Meanwhile, for the filling, peel, core and thinly slice the apples and place into large bowl. Add lemon rind and juice, sultanas, 2 tbs of the extra sugar, flour and cinnamon and toss to combine.

Preheat oven to 200°C. Divide pastry in half, one slightly larger than the other. Rewrap the smaller portion. Roll out pastry until 4mm thick and about 30cm diameter. Transfer to a 22cm pie dish and press in to line. Spoon apple mixture into base and dot with remaining butter. Whisk remaining egg and brush over pastry edge.

Roll out the smaller pastry to 23cm diameter. Lay over pie and press edges to seal. Trim off excess pastry. Brush top with egg and sprinkle with remaining sugar. Cut a few steam holes in the pie top. Place pie onto a baking tray and bake for 30 minutes. Reduce temperature to 160°C and bake for a further 40-45 minutes or until the pastry is golden and apple is tender. Remove from oven and stand for 5 minutes. Serve warm, with cream.