Add the flour, butter, sugar, eggs into the bowl of a stand mixer, mix until a dough is formed.

Shape the dough into a flattened disc, wrap in cling film, then refrigerate for at least half an hour.

Meanwhile, make the apple filling: In a medium bowl combine the sliced apple with the sugar, raisins and cinnamon, set aside.

Remove the pastry dough from the fridge.

Lightly grease an 18 cm fluted tart tin. On a lighty floured work surface, roll out two thirds of the pastry to a thickness of 3-4 mm for the base of the pie. Line the prepared tin with the pastry, ensure to press the pastry into the base and sides of the tin. Set aside.

 

Tip: Use a tart tin which has a removeable base. 
Use a small ball of excess pastry dough to help press the pastry base into the tin.

Roll out the remaining shortcrust pastry, to a thickness of 3-4 mm for the lid of the pie.

Add the breadcrumbs into the pastry case, followed by the apple and raisin filling.

Use a pastry brush to brush a little water or milk onto the rim of the pastry case. Use a rolling pin to carefully transfer the pastry lid on top of the pie - roling the pastry up from the work surface onto the pin, before unrolling the pastry on top of the pie. Roll the rolling pin across the top of the pie, this will to seal the edges and trim off the excess pastry. Make two incisions in the pastry lid to allow the steam to escape.

Select the OVEN, CAKE function, 160°C, set 60 minutes and press START.

Remove the apple pie from the drawer. Once cooled slightly, carefully remove the pie from the tart tin. Transfer to a plate and serve.

 

Serve hot with vanilla ice cream or cream.