Sheet Apple pie

Put the raisins and currants, in little water, aside to soak.

Sift the flour in a bowl.

Rub the butter, with your fingertips, shortly into the flour till the mixture resembles breadcrumbs. Knead to a dough with the milk.

Roll the dough, on a flour dusted working surface, to a long and thin rectangular sheet of about 20 cm wide and put it on a greased baking sheet.

Preheat the oven to 180°C/360°F (fan oven 160°C/310°F).

Peel and slice the apples, mix with the (drained) currants and raisins, honey, bread crumbs and the spices. Divide the mixture over the middle of the rectangle, leaving 5 cm/2" of the pastry-edges free. Fold the free edges over the stuffing: a small strip apples remains visible in the center.

Bake the pie 40-45 minutes until golden brown. Let cool before cutting in pieces.