Pastry:

1. Sift the plain flour (110g) and self raising flour (160g) together into a small bowl. Set aside.
2. If you need to make your own caster sugar, add sugar (160g) to the bowl and grind Speed 9 / 3 seconds. Set aside 50g for later.
3. To the caster sugar (110g only), add the butter (150g). Cream Speed 7 / 10 seconds or until the mixture is pale and creamy. Scrape down sides.
4. Add the sifted flours, egg (1) and vanilla (1 tsp) to the bowl. Mix Speed 5 / 10 seconds.
5. Turn out the dough onto a lightly floured surface and knead until it comes together.
6. Divide the dough into a 1/3 portion and a 2/3 portion, then wrap each portion in clingfilm.
7. Allow both portions to rest and chill in the fridge for 30 minutes.

Filling:

1. Meanwhile, add the custard powder (2 Tbsp) and water (60g) together in a small cup or dish.
2. Add the apples (600g), lemon zest (1 tsp), ground cinnamon (2 tsp), ground cloves (pinch), ground ginger (pinch) and caster sugar (50g) to the mixer bowl. Program 20 minutes / 90C / Speed 1 or until apples are cooked through. Once the blades are moving, drizzle in the custard powder mix.
3. Add the raspberries (300g) to the bowl. Program 2 minutes / 90C / Speed 1. Allow the berries to cool – this will be quicker if tipped into a sieve over another bowl.

Assembly:

1. Preheat the oven to 190C or 170C fan forced.
2. Roll out the larger portion of dough on a lightly floured surface to make a 25cm circle (for a 20cm pan).
3. Place the pastry into a 20cm springform pan so that it covers the base and goes up the sides evenly. If the pastry breaks, just patch it as that won't matter once it is cooked.
4. Sprinkle the breadcrumbs (2 Tbsp) into the pie base in the springform pan.
5. Strain the filling to remove excess juice, if not done earlier. Add it into the pie base on top of the breadcrumbs.
6. Roll out the smaller portion of dough and cut into strips approx. 2cm wide. Make a lattice pattern over the filling with the strips of pastry and apply pressure where the strips meet the base to form a seal.
7. Brush an egg (1) lightly over the top of the pastry and then sprinkle with the demerara or brown sugar (2 Tbsp).
8. Bake for 40-60 minutes, or until golden brown.
9. Allow the pie to cool in the pan for 10 minutes before releasing.
10. Serve warm or cool with cream, custard or ice cream.
11. Enjoy!