1 cup plain flour
½ cup buckwheat flour
½ cup ground almonds
2 tablespoons icing sugar
150 grams butter, diced and chilled
½ teaspoon sea salt
½ cup sour cream
2 tablespoons chia seeds
⅓ cup raisins
¼ cup whisky, brandy or Marsala
1 tablespoon butter
1 kilogram apples, I used Braeburn
⅔ cup brown sugar
3 tablespoons cornflour
½ teaspoon ground cinnamon
¼ teaspoon grated fresh nutmeg
½ teaspoon sea salt
1 egg yolk
1 tablespoon cream
raw sugar for sprinkling
icing sugar for dusting
24–26 cm pie dish or ovenproof sauté pan
Preheat the oven to 160°C fan bake
Pastry: Put both flours, almonds, icing sugar, butter and salt in a food processor and process to coarse crumbs. Add the sour cream and chia seeds and pulse until it just starts to come together. Divide the pastry in half and wrap in plastic wrap. Chill one piece until firm and freeze the second piece for using another day.
Filling: Put the raisins and whiskey in a small saucepan and bring to the boil. Take off the heat, stir in the butter and leave to cool.
Peel, halve and core the apples then cut into 1cm thick slices. Combine the sugar, cornflour, cinnamon, nutmeg and salt in a large bowl and add the apples, tossing well to coat every slice.
Add the raisins and any liquid and toss again.
Tip the filling into the dish, scraping in any juices left in the bowl.
Roll the pastry out on a lightly floured bench to a 30cm circle. Place over the apples and gently tuck the pastry down the inside of the dish, lightly pleating it to fit. Trim off any excess pastry and cut three slits in the top of the pie. Brush with the combined egg yolk and cream and sprinkle generously with sugar.
Bake for 40 minutes until the top is a good golden brown and the apples are bubbling. Let the pie rest for 10 minutes before serving. Dust with icing sugar and serve with cream or ice cream and salted caramel sauce.
This makes enough pastry for two pies. I freeze the second piece which makes for a speedy put-together on another day.