• First, measure out and sift the flours and icing sugar into a large mixing bowl.
• Then, add the chopped butter and rub into the flour until there are no more lumps of butter in the mix. Rub the butter and flour between the tips of your fingers. The texture of the flour will become powdery and feel a little greasy to the touch.
• Make a well, and add the beaten egg. Using a spoon or spatula, blend the ingredients together, slowly add the lemon juice and mix together ( at this point, you may find it easier to use your fingers) until a firm dough is formed.
• Create a dough ball, and put in in a plastic Ziploc bag and refrigerate for 30 mins.
• Remove dough from fridge, flatten ball, and place it between two large sheets of cling film. Using a rolling pin, roll out dough into a 3mm thick circle. Carefully layer it over a 23 cm diameter flan dish (with removable base), mold into shape and trim off the excess dough. Roll this into a ball, return to bag and refrigerate along with the flan dish for 30 minutes.
• Preheat oven to 180C, and line the flan dish with greaseproof paper. Carefully, fill the with ceramic baking beads, and bake in oven for 7 minutes. Remove beads and paper, then continue to bake for a further 7 minutes. Remove from oven and allow to cool.
• Meanwhile, add the apples and water to a pan, bring to the boil, then reduce to simmer for 5 minutes or until tender. The apple slices need to be soft, but not pulp. Turn off heat, stir sugar and lemon zest, then allow to cool then drain.
• Once filling has cooled, fill pie case and spread evenly using a spatula. Then, using the same method as before, roll out the remaining dough and into a long rectangular shape which will be used to make the lattice. Carefully, cut the dough into 1 cm wide strips and lay over the filling in a criss-cross formation. Pinch the ends of the lattice strips into the edge of the pastry case being careful not to push too hard as you may crack the case. Brush the edge of the casing and lattice strips with egg white as this will help brown the dough.
• Place in a medium shelf of a fan-assisted oven and bake for 20 minutes, or until the dough has turned golden brown.
• Finally, brush the dough warmed sieved apricot jam.

Serving Suggestion

• Combine whipping cream with a splash of brandy and whisk until soft peaks are formed. Best served warm.