For the pastry, sift the flour and
salt into a bowl. Add the fat and rub in until the mixture resembles
breadcrumbs. Stir in enough water to bind. Form into a ball, roll out,
and use to line a 23cm dish, leaving a 1 cm overhang. Fold this under
for double thickness. Flute the edge, thin chill.
Preheat oven to 230oC/450oF/Gas
8. Peel, core and slice the fruit. Combine in a bowl with one-third of
the sugar, the corn flour, salt, lemon rind and juice, and raisins.
For the crumble topping, combine the
remaining sugar, flour, cinnamon and butter in a bowl. Rub in until the
mixture resembles coarse breadcrumbs.
Spoon the filling into the pastry
case. Sprinkle the crumbs over the top.
Bake on the baking sheet for 10
minutes, then reduce the heat to 180oC/350oF/Gas
4. Cover the pie loosely with foil and bake until browned, 35 - 40