pastry: 7 oz. flour 5 oz. butter pinch salt 1 tablespoon castor sugar 1
teaspoon rum 1 egg yolk

filling: 1 lb. cooking apples 4 tablespoons sugar 1 teaspoon cinnamon 1
egg white 2 tablespoons sultanas 2 tablespoons breadcrumbs 2 tablespoons
cream

Rub the fat into the flour, add the rest of the pastry ingredients, work
together quickly and lightly. Shape it into two loaves and let the pastry
rest for 1 hour. Roll out one loaf of pastry and line a greased baking tin
with it. Sprinkle it with the breadcrumbs, the peeled, cored, grated and
well squeezed apples, cinnamon, sugar and sultanas. Sprinkle with more
breadcrumbs before you put the other half of pastry on top. Prick with fork
and then mix the cream with the egg white and spread this on top of the
pastry before putting it into a hot oven for 25 to 30 minutes. Serve cut
into squares, sprinkled with icing sugar.