Apple with Raisins Pie

Make up the pastry by sifting the flour into a large mixing bowl then rubbing the shortening and butter into it lightly with your fingertips, lifting everything up and letting it fall back into the bowl to give it a good airing. When the mixture reaches the crumb stage, sprinkle in enough cold water to bring it together to a smoothie dough that leaves the bowl absolutely clean. Give it a little light knead to bring it fully together, then place the pastry in a plastic bag in the fridge to rest for 30 minutes. Meanwhile, prepare the filling and mix it all together in a large bowl. Preheat the oven to 400 degrees. Roll the pastry out on a flat surface to a round of about 14 inches in diameter: As you roll it, give it quarter-turns so that it ends up as round as you can make it. Don't worry about ragged edges, they're fine. Carefully roll the pastry around the rolling pin and transfer it to the center of a lightly greased baking sheet. To prevent the pastry getting soggy from the juice of the apples, paint it with the egg yolk over roughly a 10 inch inner circle -- this forms a kind of waterproof coating. Now simply pile the prepared fruit mixture in the center of the pastry, then turn in the edges of the pastry. If the pastry breaks, just patch it back again; it's meant to look ragged and interesting. Brush the pastry surface all around with the egg white, then crush the sugar cubes with a rolling pin and sprinkle over the pastry (or just sprinkle some brown sugar over the crust). Pop the pie on the highest rack of the oven and bake for approximately 35 minutes or until the crust turns golden brown. Remove from the oven and serve warm with crème fraiche or ice cream.

Yield: 6 Servings.