Australian Gramma Pie

———————–CRUNCHY SWEET PIE PASTRY———————–
1 c Plain flour
1 c Self raising flour
Good pinch salt
150 g Butter
1 sm Egg
2 tb Caster sugar

Peel gramma, discard seeds then chop into pieces and cook with a
little water in a covered saucepan for a good 3/4 hour. Drain in a
colander until cold, pressing lightly to extract as much of the
liquid as possible. Transfer gramma into a bowl, add sugar, orange
rind, then the juice and rind of the lemon. Add sultanas, golden
syrup and mixed spice. Taste, add more lemon juice if preferred.
Refrigerate until ready to make the pie.

Preheat oven to moderately hot (190 deg to 200 deg C). To make the
pastry, sift both the flours with salt into a bowl, then rub in
butter. Beat the egg with sugar and add to the flour. Mix quickly by
hand into a dough. Knead lightly with a little extra flour. Roll out
3/4 of the pastry to fit a 20 cm metal pie plate (don’t make the
mistake of rolling out the pastry too thinly). Fill the pastry-lined
pie plate with the gramma mixture. Wet the edges then roll out
remaining pastry and place on top of the pie. Trim away any excess
with a knife then press edges to seal with a fork. Brush with milk
and sprinkle with a little extra sugar (this makes it extra crunchy).
Bake in a moderately hot oven for about one hour.

Serve warm with thick cream or with homemade vanilla custard or with
vanilla ice cream. Serves 6 to 8