Apple Streusal Pie

(serves 8)

Pastry:
185g (1 ½ cups) plain flour
125g (½cup) butter, chilled
50g (½ cup) rolled oats
2 tablespoons sugar
Finely grated rind of 1 lemon
1 egg yolk
2-3 tablespoons water
Egg white to glaze

Filling:
1kg (2lb) cooking apples or one tin of pie apples if you are in a hurry
1 tablespoon lemon juice
90g ((½cup) sultanas
90g (½cup) brown sugar
½ teaspoon ground cinnamon

Topping:
30g (1 tablespoon) butter
2 tablespoons brown sugar
2 tablespoons plain four
25G (¼ cup) rolled oats

Method:

Pastry:
Sift flour into bowl. Cut butter into small cubes, add to flour and beat with K beater at speed 1 for 30 seconds. Slowly increase to speed 3 and beat for 1 ½ minutes longer. Add rolled oats, sugar and lemon rind, mix for 10 seconds to combine, then add egg yolk and water gradually and mix to a firm dough at speed 1, increasing to speed 2 until dough leaves sides of bowl cleanly.

Filling:
Peel, core and slice apples thinly. Place in a bowl and sprinkle with lemon juice. Add sultanas, brown sugar and ground cinnamon and mix gently.

Topping:
Place all ingredients in blender or food processor and blend briefly, just until crumbly.

To finish pie:
On a lightly floured board, roll out pastry to a think round and line a 23 cm (9 inch) pie plate and decorate edge. Prick base of pastry and glaze all over with lightly beaten egg white. Place filling carefully into pastry case, shaping it into a dome in the centre. Sprinkle topping over filling. Stand pie on a baking tray and bake in a hot over at 200°C (400°F) for 10 minutes. Reduce temperature to moderate at 180°C (350°F) for a further 40 minutes, or until apples are just tender. Serve Apple Streusal Pie either hot or cold with whipped cream.