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1
Make the pastry by sifting flour and salt into a large mixing bowl.
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2
Add butter and shortening/margarine and using your fingertips mix together till the mixture resembles fine breadcrumbs.
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3
This may take a little while as this makes a lot of pastry, stick in there and it will all come together.
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4
Stir in the sugar then add the beaten egg.
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5
Mix together until the ingredients bind together making a soft dough.
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6
Knead the dough lightly till smooth then wrap in cling and chill for 30 minutes in the fridge.
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7
Meanwhile make the filling by placing currants, mixed spice and sugar in a large pan and cover with just enough cold water to cover the currants and no more.
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8
Bring this to the boil and simmer gently for no more than 5 minutes.
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9
Remove the pan from the heat and gradually add the custard powder paste stirring until the fruit mixture has thickened slightly, it will thicken even more when cold.
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10
Preheat your oven to Gas mark 3/170oC.
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11
Grease a 18cm x 30cm swiss roll tin and line with non-stick baking paper, although mine was ok without it.
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12
Divide pastry in 2 and roll out one half on a lightly floured surface and line the tin with it, pressing the pastry over the base and sides of the tin.
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13
Brush the edges with a little water.
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14
Spoon in the fruit mixture, spreading it evenly over the base, packing it down well.
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15
Roll out the remaining pastry to a rectangle larger than the tin and lay this over the filling and pat down lightly.
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16
Using a sharp knife trim away excess pastry from the edges and crimp the edges for decoration.
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17
Cut 2 slits in the centre of the pie and bake in the oven for 50 - 60 minutes or until the pastry is cooked and golden.
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18
Sprinkle with caster sugar when hot then leave to cool and serve warm or cold in slices.
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19
Optional topping: Instead of the sugar you can cover it with white glace icing.
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20
It must be a thick mixture applied in a thick layer to the pie when it is cold.
