Pam’s Apple Pie

Sweet Short Pastry:
250g self raising flour
250g plain flour
Pinch salt
250g unsalted butter, softened
2 egg yolks
6 tbsp water (put 4 in and add extra if needed)
4 tbsp caster sugar

Apple mixture:
10 pink lady apples, peeled and cored. Cut to desired size.
1-2 tbsp sugar
Boiling water (dash only)
ground cinnamon

Method:
1. Sift both flours and salt 3-4 times.
2. Rub in butter until crumbly.
3. Add sugar and mix into crumb.
4. Add egg yolk and water and mix with hands until a dough then knead into a ball (5min).
5. Stew apples in medium saucepan over low heat until diced apple is soft yet retains shape. Drain and cool completely. Add ground cinnamon once cool and mix through.
6. Separate pastry into two halves and roll into two large circles. Make thickness of base thicker than top.
7. Lay base in pie tin and pour in cold apple mixture. Cover with pastry and cut a cross in the middle of the pie. Sprinkle the top with raw sugar.
7. Bake in oven at 180ºC for 20-25min or until golden.