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1
Peel gramma, throw away seeds then chop into pcs and cook with a little water in a covered saucepan for a good 3/4 hour.
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2
Drain in a colander till cool, pressing lightly to extract as much of the liquid as possible.
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3
Transfer gramma into a bowl, add in sugar, orange rind, then the juice and rind of the lemon.
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4
Add in sultanas, golden brown syrup and mixed spice.
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5
Taste, add in more lemon juice if preferred.
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6
Chill till ready to make the pie.
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7
Preheat oven to moderately warm (190 deg to 200 deg C).
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8
To make the pastry, sift both the flours with salt into a bowl, then rub in butter.
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9
Beat the egg with sugar and add in to the flour.
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10
Mix quickly by hand into a dough.
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11
Knead lightly with a little extra flour.
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12
Roll out 3/4 of the pastry to fit a 20 cm metal pie plate (do not make the mistake of rolling out the pastry too thinly).
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13
Fill the pastry-lined pie plate with the gramma mix.
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14
Wet the edges then roll out remaining pastry and place on top of the pie.
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15
Trim away any excess with a knife then press edges to seal with a fork.
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16
Brush with lowfat milk and sprinkle with a little extra sugar (this makes it extra crunchy).
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17
Bake in a moderately warm oven for about one hour.
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18
Serve hot with thick cream or possibly with homemade vanilla custard or possibly with vanilla ice cream.
