1 cup plain flour
1/2 cup self-raising flour
125 g butter, chilled, chopped
1/3 cup caster sugar
1 egg, separated
whipped cream, to serve
10 medium (1.25kg) granny smith apples, peeled, cored, cut into thin wedges
1/4 cup caster sugar
1/4 tsp ground cinnamon
2 tsp lemon juice
1. Place flours, butter and 1/4 cup sugar in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolk and 1/4 cup cold water.
2. Process until pastry just comes together.
3. Turn pastry onto a lightly floured surface. Knead gently until smooth. Wrap in plastic wrap. Refrigerate for 30 minutes or until firm.
1. Place apples and 1/3 cup cold water in a saucepan. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 5-7 minutes or until apples are tender. Drain.
2. Return apples to pan. Stir in sugar, cinnamon, and lemon juice. Set aside.
1. Preheat oven to 180C/160C fan forced. Grease a 3 cm deep, 20cm (base) round glass or ceramic pie dish.
2. Place two-thirds of the pastry between 2 sheets of baking paper. Roll out into a 30cm round. Line base and sides of prepared dish with pastry. Trim edges. Spoon in filling. Brush edge with a little eggwhite.
3. Place remaining pastry between 2 sheets of ba king paper. Roll out until large enough to cover dish.
4. Cover filling with pastry. Press edges together. Trim excess.
5. Make 2 cuts in top for steam to escape. Brush with remaining eggwhite. Sprinkle with remaining sugar.
6. Bake for 40-45 minutes or until golden. Serve with cream.