This is a Dutch recipe given to me by my Dutch godmother. You should not use cooking apples as they are purely a Victorian English invention and are designed to collapse. For this dish you need fruit that will keep its shape.
Sift flour and salt into a bowl and rub in the butter to the breadcrumb stage. Beat together 1 egg and the cream and add to the flour. Mix to form a dough and knead, then wrap in plastic and chill for 30 minutes.
Peel and core the apples, mix together the sugar, cinnamon and sultanas. Stuff each apple with a little of the sugar mixture and add a small piece of butter.
Roll out the pastry, cut into six squares each large enough to enclose an apple. Wrap each apple in its pastry overcoat and bind the join with beaten egg. Place on a greased baking tray and bake at 190°C/370°F/Gas 5 until golden brown, about 30 minutes.
© 1998 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.