Ingredients:

• 450 g flour
• 125 ml milk
• 125 ml seed oil
• a pinch of salt
• 1 kg Renette apples
• the juice of a lemon
• 2 tablespoons apricot jam
• 25 g butter
• 100 g bread crumbs
• 100 g sultanas
• 50 g pine nuts
• a teaspoon of cinnamon
• a teaspoon of rum
• 1 egg
• icing sugar

Method:

Put the flour, milk, oil and salt in a bowl and mix well until the dough is smooth and elastic. Cover with a damp cloth and leave to rest for 1½ hours. Meanwhile, make the filling. Peel, core and slice the apples and sprinkle with the lemon juice; melt the butter and brown the bread crumbs. Mix together the apples, jam, sultanas, pine nuts, bread crumbs, rum and cinnamon. Roll out the dough very thinly with a rolling pin then place the filling on it, fold the pastry over and brush with the egg.

Bake at 170⁰ C for half an hour.

Sprinkle with icing sugar and serve warm.