Sift flour and baking powder into a
bowl. Stir in sugar. Rub in margarine. Whisk egg white gently. Add
to flour mix with 1/4 water ( adding more if required ) to form a
soft dough. Wrap in plastic wrap. Put in fridge 15 minutes, this
allows pastry to rest.
Divide dough into 2 pieces, one a
little larger than the other. Sprinkle flour on work surface and
roll out larger piece of dough and place in a 23cm pie plate. Line
plate with pastry, trim edges and refrigerate until required.
Combine apples and sugar in a bowl.
Blend cornflour with lemon until smooth, stir in spices. Pour
cornflour mixture over apples. Mixing to combine. Pile apples and
any juices into pastry case.
Roll out remaining pastry and cover
top. Brush edge of pastry with a little water. Place pastry over
apples, pressing edges together to seal.
Trim edges. Brush top of pie with
milk and sprinkle with a little sugar. Cut a couple of steams hole
in the top.
Bake in hot oven ( 200c ) for 15
minutes and reduce to moderate oven (180c) for a further 25