2 1/2 cups (375g) plain flour
1 tsp baking powder
2 tbs caster sugar
2/3 cup (160ml) olive oil
1 egg yolk
1 egg white, lightly whisked
1.25kg apples, peeled, thinly sliced
1 tbs fresh lemon juice
1/2 cup (115g) caster sugar
1 tsp ground cinnamon
Combine the flour, baking powder, salt and sugar. Combine the oil, egg yolk and 1/2 cup (125ml) of iced water. Stir into dry ingredients until combined. Knead until smooth. Divide into two portions, cover and refrigerate for 30 minutes. Preheat oven to 180°C.
Roll out one portion of pastry to line a 25cm round pie dish. Brush with egg white. Toss the apples in lemon juice. Combine the sugar and cinnamon.
Place half of the apples in the pastry case. Sprinkle over half of the cinnamon sugar. Repeat. Roll out remaining pastry. Place over the apples. Press the edges to seal. Trim. Make 2 slits on top and decorate with leftover pastry. Brush with egg white. Sprinkle with a little extra sugar.
Bake for 40-45 minutes until golden