Ingredients
Method
1.Sift flours and sugar into a bowl and rub in butter. Add egg and enough juice to mix to a firm dough. Cover and refrigerate 30 minutes.
2.Meanwhile, to make apple filling, bring apples and water to the boil in a large saucepan. Reduce heat and simmer with lid on over low heat about 5 minutes or until apples are tender. Stir in sugar and rind; cool, drain.
3.Grease a 24cm round loose-based fluted flan tin. Roll three-quarters of the pastry between sheets of baking paper until large enough to line tin. Lift pastry into tin, ease into base and side; trim edge. Cover and refrigerate 30 minutes, along with remaining pastry and any scraps.
4.Preheat oven to 200°C.
5.Line pastry with baking paper and fill with dried beans or rice. Bake about 7 minutes. Carefully remove paper and beans, then bake a further 7 minutes.
6.Spread cold apple filling into pastry case. Roll remaining pastry out to 3mm thickness, cut into 1cm strips. Brush edge of pastry with egg white. Place pastry strips over filling in a lattice pattern, press gently against edge of pastry, brush with egg white.
7.Bake pie about 20 minutes or until pastry is golden brown. Brush pie with warmed sieved jam.
