Irish Apple Pie

Place flour, caster sugar and butter in a food processor and process until mixture resembles fine breadcrumbs. Add eggs and pulse until a ball forms, adding a little cold water if necessary. Transfer to a lightly floured surface and knead briefly until smooth. Divide in half, cover each piece in plastic wrap and chill for 30 minutes.

Meanwhile, place sultanas in a small saucepan with whiskey and 1 tbs of the sugar. Simmer over medium heat for 5 minutes until syrupy. Set aside to cool.

Combine cornflour, cinnamon, lemon zest, lemon juice and 2 tbs of the remaining sugar in a large bowl.

Peel, core and quarter apples. Finely slice apple and add to bowl, stirring to coat with the lemon juice mixture in order to prevent browning. Strain liquid from sultanas and reserve. Combine sultanas with apples. Set aside.

Grease a 24cm pie dish. Roll out 1 portion of pastry until 3mm thick and large enough to line dish. Ease into dish. Trim excess and reserve. Brush pastry with extra beaten egg and chill for 5 minutes

Preheat oven to 200°C. Fill lined dish with apple mixture. Brush pastry edges with egg. Roll out remaining pastry. Lay over pie to cover fillings. Press edges together well and seal. Make two small steam holes in the top. Brush top with egg. Sprinkle with remaining sugar.

Bake for 10 minutes. Reduce oven temperature to 180°C and bake for a further 40 minutes or until golden.

Whip cream until thick. Fold in sultana liquid. Slice pie and serve with cream.