Step 1

Place flours, butter and 1/4 cup sugar in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolk and 1/4 cup iced water. Process until dough just comes together. Turn out onto a lightly floured surface. Knead gently until smooth. Wrap in plastic wrap. Refrigerate for 30 minutes or until firm.

Step 2

Meanwhile, make Apple filling: Place apple and 1/4 cup cold water in a large saucepan. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 5 to 7 minutes or until apple is tender. Drain. Return apple to pan. Stir in cinnamon and lemon juice. Set aside.

Step 3

Preheat oven to 180C/160C fan-forced. Grease an 18cm x 24cm shallow baking dish.

Step 4

Place 2/3 of the dough between 2 sheets of baking paper. Roll out until 4mm-thick and large enough to line base and sides of dish. Line prepared dish with pastry. Line pastry case with baking paper. Fill with baking weights or uncooked rice. Blind-bake for 10 to 12 minutes or until edges of pastry are light golden. Remove weights and paper. Bake for a further 5 to 7 minutes or until base is light golden. Set aside to cool.

Step 5

Meanwhile, make Caramel custard: Heat milk in a saucepan over medium heat until almost boiling. Remove from heat. In a small bowl, whisk sugar, egg yolks, custard powder and vanilla until combined. Gradually whisk in hot milk until smooth. Return to pan. Bring to the boil, stirring constantly, until custard thickens. Remove from heat. Cover surface with plastic wrap. Set aside for 10 minutes to cool slightly (see Notes).

Step 6

Pour cooled custard into prepared pastry case. Spoon over apple filling. Place remaining dough between 2 sheets of baking paper. Roll out until large enough to cover filling. Using a 4cm flower-shaped cutter, cut 8 flowers from dough. Reserve cut-outs. Cover filling with dough. Using a fork, press edges together. Brush top with lightly beaten egg white. Place reserved cut-outs over pastry and brush with egg white. Sprinkle with remaining sugar.

Step 7

Bake for 35 to 40 minutes or until golden. Cool in pan. Dust with icing sugar. Serve pie warm or cold with cream.