For the pastry: Add flour and sugar in a large bowl, mix well. Then add in cubed butter, use your hands to squeeze the butter and mix with flour. Make it like crumble.

Gradually add in water to form a dough. You might not need to use all the water. If the dough is too dry, add some water; if too wet, add some flour.

Use cling film to wrap the dough and chill in fridge for 1 hour.

For the apple filling: Thinly sliced the apple and mix with all other ingredients.

Place the dough on floured work top, roll it out and place on pie tin. Trim the excess pastry. Then place the apple filling in the tin evenly.

Cover with another pastry, seal it. Make few slashes on top of the lid for the steam to escape. Brush it all with the egg white and sprinkle with caster sugar. 

Pop in preheated oven at 200C, bake for 55-60 minutes or until the apple inside is softened.