110g (4oz) butter 175g (6oz) plain flour 50g (2oz) caster sugar 1 tablespoon milk
Filling 565g (1½ lbs) cooking apples 2 tablespoons fresh white breadcrumbs 50g (2oz) caster sugar 1 rounded teaspoon mixed spice 50g (2oz) sultanas optional: a few flaked almonds icing sugar to dredge
Rub the butter into the flour, add the sugar and form into a firm dough using the milk if necessary.
Cover and rest in the refrigerator for 30 minutes.
Heat the oven to Gas 6 / 200C. Grease the baking tray.
Peel, quarter and core the apples, slice them and mix with the breadcrumbs, sugar, spice and sultanas.
Roll out the pastry on a floured surface to a rectangle 30 x 20 cm (12 x 8ins), keeping the sides neat and straight. Transfer to the baking tray, tidying the sides again. Pile the filling down the centre third.
Fold up the long sides gently, not to completely cover the filling. Don’t worry if it tears a little, just patch it together and brush with the milk. If using the almonds scatter them on the filling. Bake for 20 minutes then lower the heat to Gas 5 /190C for a further 10 minutes or until the pastry is golden brown and the apples are soft when pierced with a pointed knife. Leave on the baking tray, sprinkle with icing sugar and cut into slices (6 or 7)
It is best eaten the day it is made but any left over can be warmed in the oven for a few minutes