Ingredients
½ Pack Soreen Cinnamon & Raisin fruit loaf
4 x Large cooking apples
400g Plain flour
100g Caster sugar, plus a little extra to sprinkle
350g Unsalted butter
1 x Medium egg - beaten
45ml Milk
Preparation
Preheat the oven to 180C/350F/gas mark 4 Make the pastry - mix the flour, butter and sugar in a food processor until it resembles fine breadcrumbs Beat the egg with the milk and slowly add just enough to the pastry mixture until it holds together Divide the mixture into two thirds and one third Roll out the larger piece and place inside a 20cm pie dish Slice the Soreen thinly and place inside the pastry lined dish Peel and core the apples, slice thinly and put on top of the Soreen, then sprinkle with some caster sugar Roll out the remaining pastry and place over the apples Seal the pie by pinching the edges of the pastry together along the rim of the dish Brush the top of the pie with some of the remaining egg glaze, sprinkle with a little more caster sugar and then bake in the oven for 35-40 minutes or until golden brown
