Apple pie

1.Preheat oven to 200°C (180°C fan-forced). Prepare pastry as recipe directs. Combine apple, sugar, juice and cinnamon in a large saucepan over moderately high heat; cook and stir for 8 minutes or until apple is just tender.

2.Combine cornflour and 2 tablespoons water in a bowl. Add cornflour mixture to apple mixture; cook and stir for 2 minutes or until mixture thickens slightly. Remove from heat. Cool completely.

3.Roll out half the pastry between two sheets of baking paper to a 30cm disc. Line a 20cmx5cm-deep pie plate with pastry; trim edges. Chill for 15 minutes.

4.Line pastry with baking paper. Cover base with dried beans, rice or pie weights. Bake for 10 minutes. Remove weights and paper. Bake for 5 minutes more or until just coloured. Spoon apple mixture into pastry case. Roll out remaining pastry between two sheets of baking paper to a 25cm disc. Brush edge with some egg white. Place pastry, egg white-side down, over apple mixture; trim. Fork pastry to seal. Cut a small cross in top of pastry. Brush with remaining egg white. Sprinkle with extra sugar. Bake for 30 minutes or until golden. Serve with cream, if desired.