Dough

1. Mix flour, Horlicks, vanilla and salt into a bowl.

2. Cut the butter into small cubes and add to flour mixture.

3. Beat egg and add ¾ of it to the flour mixture (save the rest for the top).

4. Mix the butter and flour mixture (easier with a wooden spatula).

5. Knead to form the dough - keep kneading until tight.

6. Pat to flatten dough (3 cm thick), refrigerate for ~1 hour.

Filling

1. Dice apples into bite-size slivers.

2. In a large mixing bowl, combine apple, raisins, Horlicks, brown sugar, lemon juice and half of the semolina.

3. Mix well and allow the flavours to blend, stir well till mixed.

Pie Panning

1. Butter a 9” round springform cake/pie pan.

2. Press dough to line the pan bottom and slides with about ¾ of the dough.

3. Cover the bottom with the remaining semolina.

4. Add the filling, leave juices out as much as possible.

5. On a lightly-floured surface, roll out the remaining dough about ½ cm thick.

6. Cut dough into strips and layer them over the apple pie. Weave criss-cross and layer.

7. Use the remaining dough to make the edges a bit higher.

8. Use the remaining egg to coat the dough strips.

9. Bake the pie at 190°C, just below the middle of your oven for approx. 50 mins.

10. Cool and serve warm. Enjoy!