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1
Sift the flours and custard powder into a large bowl; add the sugar.
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2
Rub the butter into the mixture using fingertips until it resembles fine breadcrumbs (this can be done in a food processor).
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3
Add the egg yolk and enough water to create a firm dough.
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4
Turn dough out onto a lightly floured surface and knead lightly until smooth.
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5
Cut the dough roughly in half (make one half slightly larger), roll into balls, cover in plastic wrap and refrigerate for 30 minutes.
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6
Preheat oven to 180C.
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7
Roll out the larger half of the pastry onto a lightly floured surface until large enough to line a pie plate (20cm base measurement).
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8
Turn the pastry into the pie plate, smoothing out any air bubbles.
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9
Trim the edges with a sharp knife.
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10
Use a fork to prick the pastry base.
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11
Bake in the oven for 10 minutes.
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12
Remove and allow to cool.
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13
Increase oven temperature to 190C.
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14
Meanwhile, to make the filling, combine the apple, sugar, cinnamon, lemon rind and sultanas, if using, in a medium bowl and mix well.
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15
Spoon the filling evenly into the pastry case.
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16
Roll out the remaining pastry on a lightly floured surface large enough to for the pie top.
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17
Brush the edges of the pastry case with the egg white and cover the filling with the pastry top.
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18
Press the edges together firmly to seal and trim off any excess pastry with a sharp knife.
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19
Cut two small slits in the top of the pie to allow steam to escape while cooking.
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20
Roll out the leftover pastry scraps and cut out 3-4 leaf shapes.
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21
Use a skewer to draw the veins.
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22
Brush the back of the leaves with egg white and place in the centre of the pie top.
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23
Brush the entire pie top with egg white.
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24
Combine the extra castor sugar and cinnamon and sprinkle evenly over the pie.
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25
Bake for 20 minutes.
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26
Reduce heat to 180C and bake for a further 20 minutes or until the pie is golden brown.
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27
Allow the pie to cool slightly before cutting.
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28
Serve with cream or ice-cream.
