Apple Pie
Serves 8- 10
8 large apples
1/4 cup sugar
1/2 cup water
1/4 tsp cinnamon
1/3 cup sultanas
185g butter, cubed
1/2 cup sugar
1 egg separated
1 1/2 cups flour
3/4 self raising flour
1/3 cup corn flour
1/2 cup milk, for glazing
Extra sugar
Extra cinnamon

Peel, quarter, core and slice apples and place in a large saucepan with the sugar, water and cinnamon. Bring to the boil, reduce heat and simmer, covered 8 minutes, or until the apples are render but still hold their shape. Drain apples if any liquid remains and stir in the sultanas. Cool. Cream the butter and sugar together, then beat in egg yolk. Add the dry ingredients and kneed into a dough. Roll out 2/3 of pastry and use to line base and sides of greased 20cm spring form tin and spread the apple mixture evenly over base. Roll out remaining pastry to cover the pie. Seal edges together and trim. Brush top with the lightly beaten egg white, sprinkle with extra sugar and cinnamon. Cut two slits in the top. Bake at 180C for 15 minutes reduce heat to 150C cook for 35 minutes, or until pie is golden brown and pastry is cooked. Serve hot or cold with cinnamon cream or ice cream.