1. Mix: flour, soft white sugar, salt. Cut the butter in small pieces and add. Beat the egg in a small bowl. Add ¾ to the flour mixture. With a cool hand knead to a ball.
2. Grease the tin. Line the tin, bottom and side, with ¾ of the dough. Put the tin and the remaining dough in the fridge.
3. Pre-heat the oven to 175º C.
4. Soak the raisins and black currants in hot water for 10-15 min. Peel the apples and cut them into pieces.
5. Drain the raisins and currants. Mix the apples, raisins, currants, cinnamon, and tablespoon sugar.
6. Put the apple mixture in the with dough lined tin.
7. Use the remaining dough to put a lattice work on the top of the apples. With a brush put the remaining egg on top.
8. Bake for 1 hour just below the middle of the oven.

I tend not to add more sugar since we both do not have too sweet a tooth. If you want to add more sugar you have to ensure you add less flour than I have just indicated. Add the whole egg to the mixture. A second egg is needed for the top. More apples, raisins, and currants, cinnamon are required. I tend not to measure this, but "guesstimate". Just remember, the tins have to be full.

To prevent the cake from being too watery inside I add 2 -3 tablespoons Custard.

Other ingredients that can be added if you wish:

• Dried apricots, soak with the raisins and currants.
• Mango
• Peach (tinned)
• Finely chopped ginger, no more than 40 gr. for the 2 tins.
• Cranberries, fresh or dried. In particular, dried cranberries work quite well. We happen to use the ones from Ocean Spray.