Apple Charlotte
Pastry
1½ cups plain flour
½ cup self-raising flour
½ cup corn flour
1/3 cup custard powder
180 grams butter
1 egg (mixed with the water)
2 to 2½ tablespoons water
Milk to glaze
Decorate with ground cinnamon
Filling
2 cans of pie apples
Topping
½ cups icing sugar
1 tablespoon butter
2 tablespoons milk
Serve with raspberries and cream
Method
Place all flours, custard powder and butter in a food processor. Process until crumbly. through the spout pour the water and egg mixture and process until it all comes together. Wrap the pastry in plastic wrap and stand in the refrigerator for an hour.
Roll out the pastry out and cover a greased on a 25 centimetre dish and then put the pie apple on top of the pastry. Cover the top with the remaining pastry. Cook in a 200° oven for approximately 30 minutes. Half way through cooking place a piece of Aluminium foil over the top of the pastry to stop from burning. Take out of the oven and let cool.
Mix the icing sugar, butter and milk together and spread over the pastry. Then serve with raspberries and cream.
Use this pastry for an apple pie. If you want a savoury pastry leave out the custard powder and replace with extra corn flour. The pastry is especially good with a wet mixture such as Quiche, meat pies etc. The cornflour makes a lovely pastry but also stops the pastry from becoming soggy.