German Apple Torte - cooking recipe

Ingredients

FILLING
4 large cooking apples, peeled
125 g sugar
PASTRY
250 g self raising flour (2 cups)
100 g butter
30 g sugar
1 egg, beaten

Preparation

Cut peeled apples into quarters, then each quarter into 5 pieces, then partically cook apple with sugar, keep hot.
Sift flour into bowl, rub in butter, add sugar, then egg and mix to soft dough.
Roll out half the pastry and line large, deep flan.
Spread apples to within 1/2\" of top of flan tin.
Grate remainder of pastry over top and bake 25-30mins at 220 deg C (425 deg F).
Serve hot or cold, with cream, custard or ice-cream.