Ingredients
For the Crust
21/2 cups self raising flour
2 Tblsp sugar
½ tsp salt
¾ tsp ground cinnamon powder
1 cup (2 sticks) cold butter cut into pieces
4 to 6 tblsp ice water

For the Filling
10 cups sliced apples
1 tblsp fresh lemon juice
½ cup sugar
3 tblsp quick cooking tapioca (sago)
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
½ cup coarsely chopped toasted walnuts
1.4 cup chopped crystallized ginger or heaped tsp ground ginger
2 tblsp butter cut into pieces

Milk and sugar

Method
Crust:
1. Combine flour sugar salt and cinnamon in food processor.
2. Add butter process until mixture looks like bread crumbs.
3. With the machine running add water, 1 tblsp at a time.
4. Process until dough holds together.
5. Shape dough into two flat discs wrap in plastic and refrigerate for
1 hour or overnight.

Filling:
1. Toss apples with lemon juice in a large bowl.
2. Combine sugar sago cinnamon and nutmeg & sprinkle over Apples with walnuts and ginger, toss until all are well Coated.
3. Preheat oven to 425 degrees and then roll half of the dough on a lightly floured surface to make a 13 inch circle. Line a 9 inch pie plate and trim off any excess.
4. Arrange apple mixture in pie plate and dot with butter.
5. Roll remaining dough to 12 inch circle and cover pie.
6. Seal all edges and brush crust lightly with milk.
7. Decorate the top of the pie with leaf cutouts.
8. Sprinkle entire pie lightly with sugar.
9. Bake for 15 minutes then reduce oven to 350degrees. Bake until golden brown and filling is bubbling about 40 minutes