Best. Pie. Ever.

This was fantastic, delicious and scrumptious! I can't think of any other way to describe it. Just make it. In fact, it tasted so good I left the photo taking till after we'd polished off more than half of it. And just because we're gluttons, we had it with custard, ice-cream and cream!

Note: I did add lemon juice as directed but, not wanting to tempt fate too much I added rather less than the recipe asked for. I could still taste it and it definitely added to the taste.

High Top Apple and Sultana Pie

from Donna Hay Magazine, April/May 2008

12 Granny Smith Applies, peeled, cored and chopped

1 1/2 tablespoons lemon juice (I used a little less, closer to 1 1/2 teaspoons)

1/2 cup caster (superfine) sugar

1 teaspoon cinnamon

1 teaspoon vanilla extract

1/2 cup sultanas

1 quantity basic vanilla pastry (see below)

1/3 cup almond meal (couldn't find it in the pantry so used hazelnut meal instead)

1 eggwhite, lightly beaten, for brushing

granulated sugar, for sprinkling

Preheat oven to 180C. Place the apples and lemon juice in a large, deep frying pan over medium heat. Cover and cook, shaking the pan occasionally, for 6-8 minutes or until just tender. Set aside to cool. Add sugar, cinnamon, vanilla and sultanas and mix to combine. Set aside.

Halve pastry and roll out each piece to 3mm thick. Line the base of a lightly greased 22cm metal pie tin (I used a ceramic pie dish) with a piece of pastry. Sprinkly over the almond (hazelnut!) meal and pack the apple mixture tightly into the pastry shell. Top with remaining pastry. Press the edges to seal and trim the excess. Cut several slits in the top of the pastry, brush with eggwhite and sprinkle with sugar. Bake for 35-40 minutes or until pastry is golden and crisp. Serves 8

Basic Vanilla Pastry

1 2/3 cups plain (all purpose) flour

1 tablespoon caster (superfine) sugar

1/4 teaspoon baking powder

180g cold butter, chopped

1/3 cup iced water

1 teaspoon vanilla extract

Place flour, sugar and baking powder in a food processor and process to combine. Add butter and process until the mixture resembles fine breadcrumbs. With the motor running, gradually add the water and vanilla and process until the mixture comes together to form a smooth dough, Wrap in plastic wrap and place in the fridge for 30 minutes before using.