Start this recipe by preparing the pastry. Place the flour, baking powder, butter and caster sugar into a large bowl and rub together till the mixture resembles breadcrumbs. Stir in the lemon zest, vanilla, beaten egg and mix to a pastry. Allow to sit for 15 minutes before rolling out half of the pastry into a circle and use to line the base and sides of a 24cm spring-bottomed tin. Brush the edges with a little water. Next, prepare the filling. Heat the butter in a large pan and add in the apples. Cook gently for a few minutes, then add in the sugar and spices and continue to cook for 4 minutes. When the apples are slightly softened, stir in the sultanas, corn flour and water and mix together well. Tip the apple filling into the pastry base and even out. Roll out the remaining pastry and use to cover the apple pie. Trim of any excess and decoratively pinch the edges together. Bake in the oven at 200`c for 30-35 minutes. Remove from the oven and allow to cool down slightly before serving.|Start this recipe by preparing the pastry. Place the flour, baking powder, butter and caster sugar into a large bowl and rub together till the mixture resembles breadcrumbs. Stir in the lemon zest, vanilla, beaten egg and mix to a pastry. Allow to sit for 15 minutes before rolling out half of the pastry into a circle and use to line the base and sides of a 24cm spring-bottomed tin. Brush the edges with a little water. Next, prepare the filling. Heat the butter in a large pan and add in the apples. Cook gently for a few minutes, then add in the sugar and spices and continue to cook for 4 minutes. When the apples are slightly softened, stir in the sultanas, corn flour and water and mix together well. Tip the apple filling into the pastry base and even out. Roll out the remaining pastry and use to cover the apple pie. Trim of any excess and decoratively pinch the edges together. Bake in the oven at 200`c for 30-35 minutes. Remove from the oven and allow to cool down slightly before serving.