Ingredients
Method
1.To make the pastry, process flours, custard powder, sugar and butter until crumbly. Add egg yolk and enough of the water to process until ingredients come together. Knead dough on floured surface until smooth. Enclose in plastic wrap; refrigerate 30 minutes.
2.Meanwhile, combine apple and the water in large saucepan; bring to the boil. Reduce heat; simmer, covered, about 10 minutes or until apples soften. Drain well; transfer apples to medium bowl, stir in sugar, jam and rind. Cool.
3.Preheat oven to 220°C (200°C fan-forced). Grease deep 25cm pie dish.
4.Roll two-thirds of the pastry between sheets of baking paper until large enough to line dish. Lift pastry into dish; trim edge. Spoon apple mixture into dish; brush edge with egg white.
5.Roll out remaining pastry large enough to cover pie. Place pastry over filling; press edge together to seal. Brush pastry with egg white; sprinkle with nuts.
6.Bake pie 20 minutes. Reduce oven to 180°C (160°C fan-forced); bake further 25 minutes.
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