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1
MAKING THE PASTRY Rub the cubed butter into the flour until the mixture resembles breadcrumbs.
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2
Stir through the sugar and beaten egg.
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3
Knead gently and briefly just until the whole thing forms a soft dough ball dont overwork or else the pastry will be tough when cooked.
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4
Wrap the dough in Clingfilm and chill in the fridge for at least an hour to relax.
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5
Roll the relaxed dough on a lightly floured surface to the thickness of 1cm.
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6
Lay over a tart case and gently press into the edges, trim off any excessive pastry then chill again for 15 minutes as you preheat an oven to 190C.
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7
MAKING THE FILLING Peel and cut the apples into thick slices, chucking them into a bowl.
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8
Throw the sugar, cinnamon and raspberries in with the apple and toss together with a good squeeze of apple juice.
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9
Tip the apple mixture into the chilled tart shell.
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10
THE TOPPING Brush the top of the sides of the tart shell.
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11
Roll another circle of dough that is slightly bigger than the tart case and drape it over the apples.
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12
Make a lattice if you prefer.
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13
Trim the lid to fit the tart, then pinch the lid into the brushed sides of the tart shell with fingers or a fork.
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14
Poke a few slits into the middle of the lid to allow steam to escape the pie.
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15
Brush the egg white over the pie lid then sprinkle with caster sugar.
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16
BAKING AND FINISHINGPlace the pie in the oven for 50 minutes.
