Apple Pie

Method

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1. 1Sift flours and custard powder into a bowl, rub in butter, add sugar.
2. 2Make a well in the centre, add egg yolk and enough water to mix to a firm dough, knead lightly. Cover, refrigerate 1 hour.
3. 3Roll out just over half the pastry, on lightly floured surface, large enough to line a pie plate (base measures 23cm). Top with cold apple mixture.
4. 4Roll out remaining pastry.
5. 5Brush edges of pie with lightly beaten egg white, cover with pastry.
6. 6Press edges together firmly, trim. Brush top with egg white, sprinkle with extra sugar.
7. 7Cut a few slits in top of pie to allow steam to escape.
8. 8Bake in a moderately hot oven 20 - 30 minutes or until pie is golden brown.
9. 9Filling: Peel, quarter and core apples. cut each quarter in half lengthwise.
10. 10Put in pan with water, sugar, cinnamon and lemon juice. Cook, covered for 5 minutes or until apples are just tender and still holding their shape.
11. 11Remove from heat and drain. Cool to room temperature before putting in pie.
12. 12Serve hot or cold with cream or icecream.