In a food processor, process the flours, salt, butter and sugar. Once done, add the yolk and water and process again until the pastry is starting to come together.
Divide the pastry- one piece being bigger than the other.
Roll out the larger pastry until relatively thin and make sure it will cover the whole pie tin. You will need to flour the bench otherwise when you take it off the bench the pastry may split.
Carefully place the pastry over a greased oven proof pie dish.
Push the inner sides down and trim the edges. Put in the fridge for 30 minutes to relax the pastry.
Meanwhile peel, core and slice apples.
Add flour, cinnamon, sugar, vanilla ess or vanilla bean and lemon to the apples and mix well.
Brush pastry with egg white. Pour the apple into the prepared pastry. Roll out the other piece of pastry.
Cover the pie and press down the edges either pinching or with a fork. Patch up any holes with excess pastry.
Make 3 or 4 slits in the pastry at the top for the steam to escape. Brush on remaining egg white all over pastry and sprinkle sugar over the top.
Bake in oven at 200•c for 20 minutes and then down to 180•c for 30 minutes. I just put too much sugar in that little dark spot- put foil on top If this happens.
Serve with cream or ice cream. Yumm!!