Apple pie

Instructions

• Lightly grease a 23cm/9in pie plate.
• Peel, core and cut the apples into wedges. Put in a saucepan with the
  sugar, lemon zest, cloves and 2 tablespoons water. Cover and cook over
  a low heat for 8 minutes or until the apples are just tender, shaking the
  pan occasionally. Drain and cool completely.
• To make the pastry, sift the flours into a bowl, and rub in the butter using
  your fingertips, until the mixture resembles fine breadcrumbs. Stir in the
  sugar, then make a well in the centre. Add almost all the iced water, and
  mix with a pastry scraper or flat-bladed knife, using a cutting action,
  until the mixture comes together. Gather together and lift out onto a
  lightly floured work surface. Press into a ball and divide into two,
  making one half a little bigger. Cover with cling film and refrigerate for
  20 minutes.
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Roll out the larger piece of pastry between two sheets of baking
  parchment, and line the bottom and side of the pie plate. Using a small
  sharp knife, trim away any excess pastry. Brush the marmalade over the
  bottom of the pastry shell, and spoon in the apple mixture.
• Roll out the other pastry ball between the baking parchment until large
  enough to cover the pie. Brush water around the rim of the pastry shell,
  and put the pastry on the top. Pinch the edges to seal, and cut a couple
  of short slits in the top to allow steam to escape.
• Brush the top of the pie with beaten egg, and sprinkle with the sugar,
  Bake in the oven for 20 minutes, then reduce the oven temperature to
  180°C/350°F/Gas mark 4 and bake for another 15–20 minutes until
  golden. Serve hot with cream or vanilla ice cream