INGREDIENTS

INSTRUCTIONS

2
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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 328
Calories From Fat: 137
Total Fat: 15.6g
Cholesterol: 40.5mg
Sodium: 4.6mg
Potassium: 98.2mg
Carbohydrates: 39.3g
Fiber: 1.4g
Sugar: 13.4g
Protein: 3.7g