Apricot And Almond Apple Pie

• 1 cup all-purpose flour, plus 2 tbsp
• 1/2 cup self-rising flour
• 1/4 cup cornstarch
• 2 tbsp custard powder
• 1 tbsp sugar
• 1/2 cup cold butter, chopped coarsely
• 1 None large egg yolk
• None None Apricot and Almond Apple Pie
• 10 None medium Granny Smith apples, peeled, cored, sliced thickly
• 1 tbsp sugar
• 1 cup apricot jam
• 1 tsp finely grated lemon zest
• 1 None large egg white
• 3 tbsp sliced almonds

1. To make the pastry dough, combine flour, cornstarch, custard powder, sugar and butter in a food processor and pulse until crumbly. Add egg yolk and 1/4 cup ice water. Process until ingredients just come together. Knead dough on a floured work surface until smooth. Cover in plastic wrap and chill for 30 mins.
2. Meanwhile, combine apples and 1/2 cup water in a large saucepan and bring to a boil. Reduce heat and simmer, covered, for 10 mins, or until apples soften. Drain then transfer to a medium bowl. Stir in sugar, jam and lemon zest. Let cool.
3. Preheat oven to 425u0b0F. Grease a deep 10 inch pie dish.
4. Roll 2/3 of the pastry out between parchment paper until 1/8 inch thick. Use to line prepared dish, trimming edges. Spoon apple mixture into dish. Brush edges with egg white.
5. Roll out remaining pastry until 1/8 inch thick then use to cover pie filling, pressing edges together to seal. Brush pastry with egg white and sprinkle with nuts.
6. Bake pie for 20 mins. Reduce oven to 350u0b0F and bake for another 25 mins. Serve warm.

flour, flour, cornstarch, custard powder, sugar, cold butter, egg yolk, apples, sugar, apricot, lemon zest, egg white, almonds

Taken from recipes-plus.com/api/v2.0/recipes/37631 (may not work)