Granny Smith apples, with their green skin and crisp, sweet flesh, are ideal for this pie.

1 cup plain flour

1/2 cup self-raising flour

1/4 cup cornflour

1/4 cup custard powder

 1 tablespoon caster sugar

 100g butter

 1 egg, separated

 1/3 cup water, approximately

 1 tablespoon caster sugar, extra

APPLE FILLING

10 medium apples (about 1.5kg)

1/2 cup water

 2 tablespoons sugar

 1/4 teaspoon ground cinnamon

 1 teaspoon grated lemon rind

1. Sift flours, custard powder and sugar into bowl, rub in butter.  Add egg yolk and enough water to make ingredients cling together.  Press dough into ball, knead lightly on floured surface until smooth; cover, refrigerate 30 minutes.

2. Divide dough in half; roll 1 portion between sheets of greaseproof paper until large enough to line base and side of 23cm pie plate.  Lift pastry into pie plate.  Spoon cold apple filling into pastry case; brush edge of pastry with lightly beaten egg white.

3. Roll remaining pastry until large enough to cover filling; place over filling.  Press edges together; trim; pinch edges decoratively.  Decorate with pastry scraps, if desired.  Brush pastry with a little more egg white.  Sprinkle with extra sugar.

4. Bake pie in hot oven 20 minutes.  Reduce heat to moderate; bake further 25 minutes or until pastry is well browned.

APPLE FILLING

Peel, core, quarter and slice apples.  Cimbine apples in large pan with water, cover; simmer about 5 minutes or until apples are tender.  Drain apples, discard liquid.  Trensfer apples to large bowl, gently stir in sugar, cinnamon and rind, cool.

SERVES 6 TO 8

recipe can be made a day ahead

Store covered in refrigerator.  Freeze, not suitable.  Microwave, apples suitable.