• 1 large sheet of shortcrust pastry, 30 cm (12 inch) square, thawed if frozen
  • 500 g (1 lb) Granny Smith apples, peeled, cored and thinly sliced
  • 50 g (2 oz) raisins
  • 25 g (1 oz) soft light brown sugar
  • 25 g (1 oz) butter, melted
  • ½ teaspoon ground cinnamon
  • 1 tablespoon milk
  • 1 tablespoon icing sugar, plus extra to serve

Lay the pastry sheet on a baking sheet lined with baking paper and trim each corner to make a roughly round piece of pastry.

Mix together the apples, raisins, brown sugar, melted butter and cinnamon in a bowl until evenly combined. Spoon the apple mixture on to the pastry sheet, arranging it in a circle, leaving a 2.5 cm (1 inch) border. Pull the pastry edges up and over the filling to make a rim. Brush the pastry with the milk and dust with the icing sugar.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20–25 minutes until the pastry is golden and the fruit softened. Dust with extra icing sugar and serve warm with custard (see below).

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