1¾ cups plain flour
¼ cup custard powder
⅓ cup icing sugar mixture
175 g cold unsalted butter, chopped
1 egg yolk
2-3 tbsp cold water
1 carton custard to serve
1 tbsp cornflour
2 tbsp water
½ tsp mixed spice plus extra to serve
1.5 kg Granny Smith apples
½ cup caster sugar plus extra to serve
- Invert base of a 19cm round (base measures 18cm), 6cm deep spring form pan. Grease and line base with baking paper.
- Process flour, custard powder, icing sugar and butter in a food processor until mixture resembles fine crumbs. With motor operating, add yolk and enough water to bring ingredients together. Shape into a disc. Refrigerate, covered, for 30 minutes.
- To make filling, peel and core apples. Cut into 2cm thick slices. Place in a stockpot with sugar, spice and half the water. Simmer, covered, stirring occasionally for about 12 to 15 minutes, or until just tender. Stir in cornflour blended with remaining water. Cool.
- Roll out two-thirds of the pastry between two sheets of baking paper until large enough to line base and side of pan. Lift into pan. Trim edge. Refrigerate for 30 minutes. Cover with baking paper. Fill with dried beans or rice.
- Cook in a moderately hot oven (190C) for 10 minutes. Remove paper and beans. Cook for a further 10 minutes or until pastry is dry. Spoon in filling.
- Roll out remaining pastry to form a 22cm circle. Lift onto filling. Press edge with a fork to seal. Decorate with sugar and spice.
- Return to oven. Cook for about 40 minutes or until golden. Serve with custard.