2½ cups plain flour
1 tsp salt
½ cup chilled water
1 cup frozen raspberries
1 Tbsp milk, for brushing
6 medium apples, peeled, cored, cut into 1cm-thick slices (1.2kg)
½ cup caster sugar, plus 1 Tbsp extra
⅓ cup macadamias, chopped
¼ cup plain flour
¾ tsp ground cinnamon
¼ tsp ground nutmeg
Sift flour and salt together into a bowl. Rub in butter using fingertips until mixture resembles breadcrumbs. Gradually add water, mixing with a fork, until a soft dough forms.
Lightly knead dough and divide into two-third and one-third pieces. From into discs. Wrap in plastic wrap. Chill 30 minutes.
On a lightly floured surface, roll out large pastry disc to a 30cm round. Drape pastry over rolling pin and ease into a 22cm round pie dish, pressing base and sides. Chill. Preheat oven to hot, 200C.
To make filling, add apples to a large bowl. In a small bowl, mix sugar, macadamias and flour together. Sprinkle spices over apples, then stir flour mixture through to coat.
Spoon half apples into pastry case. Scatter raspberries over. Top with remaining apples.
On a lightly floured surface, roll remaining pastry out to a 25cm round. Cut into 1.5cm strips. Arrange over pie in a crisscross pattern, weaving to create lattice.
Trim excess pastry around rim. Fold edge of pastry case over rim, pressing with a fork to seal.
Brush top with milk and sprinkle with extra sugar. Cover edge loosely with a strip of foil to prevent browning. Bake 1½ hours, reducing temperature to moderate, 180C, after 20 minutes and remove foil. Cool. Serve with ice-cream.