2 Sift flours, custard powder, cornflour and icing sugar into a large bowl and rub in butter until mixture resembles coarse breadcrumbs. Add enough water to mix into a soft dough. Turn dough onto a lightly floured surface and knead until smooth. Cover; refrigerate for 30 minutes.

3 To make the filling, drain apples on absorbent paper. Place in a bowl, stir in spices.

4 Roll out two-thirds of the dough, on baking paper, until large enough to line the base of prepared pan. Transfer to pan and spoon in filling. Roll remaining dough on paper until large enough to cover filling, transfer to pan and push dough to the edges. Brush top with milk.

5 Cook in a hot oven (200C) for 15 minutes. Reduce heat to moderate (180C) and cook for a further 10 minutes, or until pastry is browned and firm. Cool in pan.

6 To make icing, sift icing sugar into a medium, heatproof bowl. Stir in remaining ingredients to form a thick paste. Sit bowl over a pan of simmering water, stirring constantly, until icing is a spreadable consistency.

7 Working quickly, spread icing over top of charlotte in pan. Refrigerate for 20 minutes, or until set. Remove side of pan.

8 Serve charlotte cut into wedges with raspberries and a lemon wedge on the side, and dusted with ground cinnamon.

Recipe submitted Julie Booth of Southbank, Victoria.