Pastry
1 cup (150g) Edmonds Self Raising Flour
½ cup (75g) Edmonds Plain Flour
½ cup (60g) Edmonds Custard Powder
1/3 cup (75g) Chelsea Raw Caster Sugar
125g unsalted Tararua Butter, chilled and cubed
1 large egg, separated
¼ cup (60ml) ice cold water, approximately

Filling
10 medium Granny Smith apples, peeled, cored & thinly sliced
¼ cup (60ml) water
2 tsps lemon juice
1/3 cup (75g) Chelsea Raw Caster Sugar
zest of 1 lemon, finely grated
½ tsp mixed spice
½ tsp cinnamon
1 tbsp Edmonds Standard Grade Flour
1 tbsp Chelsea Raw Caster Sugar, extra for sprinkling

Pastry
Process flours, Edmonds Custard Powder, Chelsea Raw Caster Sugar and Tararua Butter until mixture resembles fine breadcrumbs. Add egg yolk and cold water and process until ingredients just come together. Knead dough on lightly floured surface into a smooth ball. Divide dough into two portions; 2/3 for the base and sides and 1/3 for the lid. Cover with plastic wrap and refrigerate 30 minutes.
Preheat oven to 190°C conventional (170°C fan forced).

Filling
Combine apples, water and lemon juice in a large saucepan. Bring to boil, reduce heat and cover. Cook for 5 minutes or until just tender. Drain in colander. Ensure as much liquid as possible is drained. Discard liquid. Combine apples with Chelsea Raw Caster Sugar, zest, spices and Edmonds Standard Grade Flour. Allow to cool.
Roll large portion of pastry between two sheets non-stick baking paper until large enough to line base and sides of a greased 22cm springform pan.
Spoon apple filling into pastry case. Fold over pastry from sides to partly cover the top of the apples. Brush top of pastry with egg white.
Roll remaining pastry and place over apple filling to form a pie. Press edges together to seal. Cut two slits in top.
Brush remaining egg white over top of pie and sprinkle with extra Chelsea Raw Caster Sugar. Bake for 45-50 minutes or until golden brown. Rest pie 10 minutes before serving with whipped Meadow Fresh Original Cream.