Step 3 Meanwhile, to make sweet shortcrust pastry, put all ingredients in a food processor and process until a dough ball forms. Turn out dough onto a lightly floured surface and knead for 2 minutes until smooth. Shape dough into a disc and enclose in plastic wrap. Refrigerate for 30 minutes or until firm.
Step 4 Grease a pie tin with cooking oil spray, then line with baking paper. Roll out dough between 2 sheets of baking paper until 3mm thick. Line prepared tin with dough and trim around edge of tin, reserving excess dough. Refrigerate for 30 minutes or until firm.
Step 5 Line an oven tray with baking paper. Roll out excess dough on a clean surface to form a 26 x 15cm rectangle, about 3mm thick. Cut into ten 1.5cm-thick strips. Discard remaining pastry.
Step 6 Arrange dough strips in a lattice pattern on prepared tray and refrigerate for 30 minutes or until firm.
Step 7 Preheat oven to 200°C. Line pie shell with baking paper and add baking weights. Bake for 15 minutes. Discard paper and weights and bake for a further 10 minutes. Brush base and sides with eggwhite and cook for a final 4 minutes. Spoon cooled apple mixture into pie shell and place lattice dough on top. Remove baking paper.
Step 8 Press down edges to enclose and trim excess dough. Brush top
with eggwhite and sprinkle over demerara sugar.
Step 9 Bake for 35 minutes or until golden. Cool in tin for 10 minutes, then transfer to a serving plate.
Serve warm with vanilla ice-cream.
Cook’s tip Want to make this an apple and rhubarb pie? Easy! Just reduce the apple in the ingredients list by 1, and instead add 1 cup of chopped rhubarb stems to the apple when cooking.