Method

• Pastry Soften the butter (to soft but not melted)
• Using a large mixing bowl (much bigger than you think), beat the butter and sugar using a wooden spoon until it is creamy, this should not take long, perhaps 1½ minutes
• Add the egg and vanilla then mix, until well stirred in
• Finally add the flour, and mix to a paste
• As soon as it comes free of the sides stop mixing (or you will make it tough) Wrap in cling film then cool in the fridge for at least 30 minutes
• Try and keep it cool as you work
• Filling Chop the apples into small cubes (I don't peel), then place in a pot with the brown sugar, cinnamon and 90ml of water
• Heat until the water boils then add the custard powder mixed with water
• Stir and remove from heat
• Cool the filling
• Roll out 3/5 of the pastry and lay in a metal dish
• Then put it in the fridge
• Roll out the remaining pastry
• Add the filling to the shell and cover with the second piece of pastry
• Make a few holes in the top so that steam can get out
• Cook at 180°C until mixture is set and pastry golden for about 45 minutes