3 sheets frozen shortcrust pastry, thawed

½ cup brown sugar

1/3 cup golden syrup

20 g butter

1/3 cup plain flour

1 tsp cinnamon

½ tsp nutmeg

½ cup of sultanas

10 medium Granny Smith apples, peeled and sliced

1 egg, lightly beaten

2 tsp caster sugar

Grease a 20cm springform pan.  Cut 1 sheet of pastry into four strips lengthways.  Place a strip along each edge of second pastry sheet, pressing lightly to join to make one large circle.  Ease prepared pastry into pan pressing into base.   Cut another piece of pastry to make the bottom circle of the tin and place inside the tin.   Prick pastry with fork and chill for 30 mins.

Meanwhile, place brown sugar, syrup and butter in a large saucepan.  Stir on low until melted and smooth.  Simmer for 2 mins.  Place flour and spices in a large bowl.  Add apple, toss to coat.  Add to syrup.  Stir to coat.  Add sultanas.   Simmer for 20 mins, stirring occasionally, until apples are just tender.

Preheat oven to 180 c or 160 c fan.  Line shell with non stick baking paper.  Fill with rice.  Blind bake for 15 mins.  Remove rice and paper, bake for a further 5 mins.

Then spoon apples into pastry shell.  Using a 4 cm round cutter, cut about 30 rounds from remaining pastry.  Starting from the outside edge of the pie arrange rounds, overlapping slightly, over apple filling.  Brush pastry lightly with beaten egg and sprinkle over caster sugar.  Bake for 30 – 40 mins, until golden and crisp.  Serve apple pie in wedges with ice cream or whipped cream.