Viennese Apple Pie

A buttery, lemon-scented pastry, filled with fluffy apples and rum-soaked sultanas, this is a hard-to-beat apple pie.

• Ready In: 55 mins
• Serves: 8-10

Ingredients

• 2  ounces sultanas
• 3  tablespoons dark rum
• 8  ounces all-purpose flour
• 2  ounces  ground almonds
• 6  ounces butter
• 5  ounces  superfine sugar
• 1  lemon, Grated zest and juice
• 1  egg, separated
• 1 1⁄2 lbs cooking apples
• 1  ounce walnuts, chopped
• 2  ounces sponge cake fingers, crumbled
• 1  teaspoon ground cinnamon
•  granulated sugar, to sprinkle on top

Directions

1. Mix the sultanas and rum together and set aside to soak. Mix the flour and almonds together then rub in the butter until the mixture resembles crumbs. Stir in 2oz of the sugar and lemon zest.
2. Mix the egg yolk with the lemon juice and stir into the dry ingredients and mix to make a firm dough. Chill for 30 minutes
3. Preheat the oven to 350°F Peel, core and slice the apples, place in a bowl and add the remaining sugar, walnuts, sponge fingers, cinnamon and soaked sultanas.
4. Roll out two thirds of the pastry on a floured surface and use to line an 8in round loose-based sandwich tin, allow the pastry to hang over the edges. Spoon in the apple mixture and press it down firmly.
5. Roll out the remaining pastry, use the tin as a guide to cut out a circle to form a lid then roll over the excess pastry to make a neat seam on top of the pie. Make a steam hole in the centre of the pie.
6. Whisk the egg white until frothy then brush over the top of the pie.
7. Sprinkle with the granulated sugar and bake for 30-35 mins or until the pastry is golden.
8. Leave to cool and serve warm in wedges with cream.
9. Alternatively, serve it warm or cold in dainty wedges dusted with icing sugar and cinnamon.