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Method:
Sift the flour and icing sugar into a
bowl. Add the butter and rub in with the fingertips. Mix with the egg
yolk and enough cold water to form a firm dough. Wrap in clingfilm
(plastic wrap) and chill for 30 minutes.
Meanwhile, toss the apple slices in the lemon rind and juice, the
mint, 2 tbsp of the caster sugar and the cornflour.
Roll out a good half of the pastry (paste) and use to line a 20 cm/8
in fairly deep pie dish. Fill with the apple mixture. Roll out the
remaining pastry. Dampen the edge of the pastry all round the dish and
place the remaining pastry in position, pressing gently but firmly
round the edge. Trim, knock up and flute with the back of a knife. Use
the pastry trimmings to make attractive shapes and use to decorate the
top of the pie. Brush with egg white and sprinkle with the remaining
caster sugar. Make a hole in the centre to allow steam to escape. Bake
in a preheated oven at 200°C/400°F/gas mark 6 for about 35 minutes
until crisp, golden and cooked through.
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