Sometimes you just need apple pie.
For this one I added dates to the filling instead of sugar. It added a great flavour.
For the pastry rub 50g butter into 100g plain flour, 15g polenta and 20g sugar until it resembles breadcrumbs. Add a little cold water (about 2-3tablespoons) and mix into a dough.
Roll out to 3mm thin and line the base and sides of two small tart tins. With the left over pastry cut two rounds big enough to cover the tops of the tins. Chill in the fridge while you prepare the filling.
Peel, core and dice 1 green apple. Put in a small saucepan with 5 chopped dates, 1tablespoon sultanas, juice of half a lemon and a couple small cubes of butter. Cover and gently cook on a low heat for about 15 minutes, stirring occasionally, until the apples are soft and the dates have melted. Add a few chopped walnut pieces and 1/2 teaspoon ground cinnamon. Stir and leave to cool.
Once the filling is cool, divide it between the two pastry lined tins, cover with the two pastry rounds and seal with a fork. Brush a little water over the top of each pie with and sprinkle with a little raw sugar and a pinch of cinnamon.
Bake for 30-40 minutes at 180c. The top should be a light brown.