Traditional deep dish apple pie

Method

1. The pastry
2. Fit the food processor with the work bowl and multipurpose blade. Add the flours and the sugar and pulse for 10 seconds. Add the chilled butter 2-3 cubes at a time through the small feed tube and process on speed 1 until the butter is chopped through the flours. Add the sugar and egg yolk and process on speed 1 until pastry forms a ball. Remove from the bowl. Wrap in plastic wrap and refrigerate to rest while preparing the filling.
3. The filling
4. Fit the work bowl with the adjustable slicing disc*.  Slice the apple quarters on the thickest setting on speed 1.
5. Melt the butter in a large deep frying pan. Add the apples and cook for 3-4 minutes over a medium heat, stirring regularly. Sprinkle the brown and white sugars, orange rind and spices over the apples. Cover and simmer for 5 minutes or until the apples are just tender.
6. Combine the cornflour and a little of the orange juice to make a smooth paste: then stir in the remaining orange juice. Add to the apples and bring to the boil, stirring until the sauce thickens. Set aside.
7. The pie
8. Preheat the oven to 200C (180C fan forced). Lightly grease a 23cm round, spring form cake pan. Using about two thirds of the pastry, roll out as thinly as possible and line the base and sides of the cake pan. Line the pastry with baking paper and fill with baking beans. Bake for 15 minutes then remove the beans and paper and bake for a further 10 minutes or until golden brown. Allow to cool and then add the apple filling.
9. Roll out the remaining pastry to a large circle and place over the filling. Trim off the overhang and reserve to make decorations such as leaves. Seal the edges together and make two small cuts in the pastry to allow the steam escape.
10. Sprinkle with the extra caster sugar. Bake for 30 minutes or until golden brown. Let the pie stand for 30 minutes before removing from the pan.