How foolish is every sinner. Can we poor worms strut it out against infinite power? Oh, that every obstinate sinner would think of this, and consider his unmeasurable boldness in thinking himself able to grapple with omnipotence! What force can any have to resist the presence of Him before whom rocks melt, and the heavens at length shall be shriveled up as a parchment by the last fire! As the light of God’s face is too dazzling to be beheld by us, so the arm of His power is too mighty to be opposed by us.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains		Food networ, Food4	8	servings

INGREDIENTS

250	g	White flour
50	g	Caster sugar
		Grated rind of 1/2 lemon
150	g	Unsalted butter
1	tb	Rum
1	tb	Milk; if necessary, up to
		; 2
750	g	Sweet eating apples
75	g	Sugar
50	g	Raisins
4	tb	Rum
2	ts	Cinnamon
1	sm	Unwaxed lemon; juice of
100	g	Ground walnuts; hazelnuts or
		; almonds
		Icing sugar to decorate

INSTRUCTIONS

PASTRY
FILLING
To make the pastry, in a bowl, mix together the flour, sugar and lemon
rind. Cut the butter into small pieces and rub into the flour until
the mixture resembles fine breadcrumbs.
Add the rum and work briefly with your hands into a soft dough,
adding the extra milk only if necessary. Wrap the pastry in cling
film and let it rest in the fridge for 20 minutes.
Meanwhile, peel, core and slice the apples then mix together with all
the filling ingredients. Preheat the oven to 180C/350F/Gas 4.
Divide the pastry into two, one of them slightly larger, and form
each into a ball. On a well floured surface, roll out the larger ball
and use to line a 25.5-30.5 flat tin.
Spread the filling on top and cover with the remaining pastry, rolled
out thinly. With a fork, lightly prick the surface.
Bake in the oven for about 35 minutes until pale golden. Serve
sprinkled with icing sugar.
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