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1
Make the pastry: Sift the flour, sugar, and salt together.
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2
Stir in the butter, lemon juice, and eggs.
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3
Turn out onto a lightly floured surface and briefly knead.
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4
Shape into a ball and cover with a damp cloth.
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5
Chill for 1 hour.
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6
Bring a pot of water to a boil.
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7
Blanch the swiss chard, and cook for 10 minutes, add the spinach and continue to cook for 5 more minutes.
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8
Run under cold water and drain.
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9
Squeeze out excess water and finely chop.
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10
Preheat oven to 375 degrees.
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11
In a small sauce pan cook the sultanas or raisins in the rum until almost all the rum is absorbed, about 2 minutes.
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12
Cool then mix with the swiss chard, spinach, pine nuts, sugar, 2 eggs, and lemon zest.
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13
Lightly butter a 12-inch by 10-inch baking dish.
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14
Divide the dough into a one third piece and a two third piece.
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15
On a lightly floured surface, roll the two thirds portion of dough into 1/8-inch thick rectangle.
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16
Line the bottom and sides of the baking dish.
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17
Prick all over with a fork and add the swiss chard mixture.
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18
Arrange the apples in a single layer over the chard.
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19
Roll out the remaining dough to 1/8-inch thick rectangle.
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20
Cover the filled baking dish with the dough.
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21
Crimp edges, trim excess and prick with a fork.
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22
Brush the top with the beaten egg yolk.
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23
Bake for 30 minutes or until the dough is crisp and golden.
