Short Crust Pastry
Blend 125g butter, 125g plain flour and 125g self raising flour in a kitchen whiz.
Add 2 tablespoons of caster sugar and blend.
Add 1 egg yolk and combine.
Add 2-3 tablespoons of ice water (until the pastry almost combines)
Press pastry into a ball, then separate into 2/3 and 1/3 disks flattened out.
Wrap in plastic and chill for 60 minutes.
Peel, core and slice 5-6 large Granny Smith Apples. Add 1 lemon, cut into quarters. Add 1/4 cup water (up to 1/2 cup).
Bring to boil and cook till softened. Add 1/2 cup sugar and stir until dissolved. Leave till cold.
Put pastry in tin and add cold apple, being sure to remove lemon. Cover with pastry. Brush the top with egg white, then sprinkle with caster sugar.
Cook at 220C for 10-15 minutes.
Turn oven down to 180C and cook for 25-20 minutes (ie, make the total oven time about 35 minutes).