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Warm oven to 180°C. Grease a baking tray and line with baking paper, allowing the paper to hang over the two long sides
Sift flour and baking powder into a large bowl. Add the butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs. Add in the sugar
Make a well in the centre and add the combined egg and milk. Mix with a flat-bladed knife using a cutting action until the mixture comes together in beads.
Gently gather together and lift onto a lightly floured work surface. Press into a ball, flatten slightly, wrap in plastic wrap and chill for 20–30 minutes.
Halve the dough. Keep one half in the refrigerator and roll the other half into an even 20 cm square. Place on the prepared baking tray/dish
Cut the apple quarters into thin slices and arrange them in rows to form a double layer over the pastry. Sprinkle with the cinnamon and the extra caster sugar
Roll the rest of the pastry and place it over the apples. Brush with the extra milk and sprinkle with the demerara sugar.
Bake for 40–45 minutes, or until crisp and golden.
Serve with cream, Icecream or custard