1 Lightly grease a 22cm round loose-based flan tin.

2 Beat butter and sugar in a bowl with an electric mixer until just combined. Add egg and beat until combined. Fold in sifted flours in 2 batches. Knead dough on lightly floured surface until smooth. Cover. Refrigerate for 30 minutes.

3 To make filling, beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Add egg. Beat until combined. Transfer to a medium bowl and stir in marmalade and crumbs and then combined sifted flour and cinnamon and milk.

4 Divide dough in half. Roll out 1 portion between 2 sheets of baking paper large enough to fit the base of the prepared pan. Line base with pastry and trim edge.

5 Spread filling evenly over pastry base. Roll out remaining pastry between 2 sheets of baking paper large enough to fit the top of pie and then trim edge to fit. Brush water over pastry. Sprinkle with extra sugar and nuts.

6 Cook in a moderate oven (180C) for about 45 minutes or until golden brown. Stand pie in pan 10 minutes before serving.

7 Serve pie warm or cold, with brandy cream and fresh raspberries. Dust with sifted icing sugar mixture.

Hint: To make brandy cream, stir 2 tsps brandy and 1 tblsp caster sugar into 1/2 cup thick cream. You can make this pie up to 2 days ahead and then store in an airtight container until ready to serve.