Apple pie with cinnamon crust

1.Process flour, brown sugar, cinnamon and spread to tine crumbs. Add egg white and 1/4 cup cold water; process until mixture just comes together, adding more water it needed. Turn out pastry onto a lightly floured surface. Knead until smooth. Shape into a disc. Wrap in plastic food wrap. Chill for 30 minutes.

2.Meanwhile, place apple and sultanas in a large saucepan over moderately high heat. Add 2 tablespoons cold water, juice and honey. Bring to the boil. Reduce heat; simmer, covered, for 5 minutes or until apples are just tender. Drain. Cool to room temperature.

3.Preheat oven to 180°C (160°C fan-forced). Grease a 3cmx20cm pie dish. Roll two-thirds of the pastry between sheets of baking paper to 4mm thick. Line prepared dish with pastry; trim excess. Spoon filling into pie shell. Brush edges with a little egg yolk.

4.Roll remaining pastry between sheets of baking paper until 4mm thick. Cover filling with pastry; trim excess. Pinch or press edges together. Decorate top with pastry shapes made from excess pastry. Brush with egg yolk. Cut 3 small holes in centre of pastry to let steam escape. Sprinkle with demerara sugar. Bake for 40-45 minutes or until golden. Serve with custard.