Ingredients:
400g of sweet or short pastry
6 large apple about 1 kg
Finely grated rind of 1 lemon
Half of a cup of raisins
3 Tbsp of chelsea brown sugar
1 tbs of ground cinnamon
Chelsea icing sugar to dust
Preheat the oven and oven tray to 190℃.
Divide the pastry into 3 separate pieces.
Keep one of the three pieces in the freezer.
Grab the other two pieces and roll it into a ball.
roll into a thin circle on a floured surface.
Line a 23cm loose bottom quiche or flan tin with the rolled pastry. Trim the edges.Mix the apples and raisins, lemon rind, sugar and the cinnamon. Spoon into the pastry case.Grate the reserved, chilled pastry over the apple.
Bake for 40-45 minutes. Dust with icing sugar and serve warm with whipped cream or ice cream.
As a variation, use blueberries, sliced rhubarb or peaches (Optional).
Some info used from this site
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