deep dish apple pie

12 large granny smith apples
1 lemon
1/2 cup caster sugar
4 whole cloves
2 cups water
plain flour
1 tsp ground cinnamon
1 cup SR flour
160g cold butter, diced
1/3 cup iced water
2 eggs
cream or custard to serve

1. Peel and core apples, then cut into quarters. Put apple in a large heavy-based pan. Using a vegie peeler, cut 2 wide strips of lemon peel. Add to pan with sugar, cloves and water. Set over a high heat and bring slowly to the boil. Reduced heat and simmer for 5 mins or until apple is tender. Drain and cool. Discard rin and cloves. Stir through 1 tblsp flour and cinnamon.
2. Preheat oven to 180 C. Grease and line the base of 20cm springform cake tin with baking paper. Pulse 1 1/2 cups of plain flour, SR flour and butter in a food processor until it resembles fine breadcrumbs. Whisk iced water and 1 egg in a jug. Add to flour mixture. Add to flour mixture and process until a dough forms. Turn out onto a lightly floured surface and gently knead until smooth. Wrap dough as 1/3 and 2/3 in plastic and refrigerate for 30 mins.
3. Roll out larger piece of pastry between 2 sheets of baking paper until large enough to cover base and sides of tin, then line tin with pastry. Spoon apple mixture into pastry shell (must be cold). Roll remaining pastry between baking paper sheets until large enough to cover pie. Whisk remaining egg in a small bowl. Brush pastry edge with egg and put on top of apple.
4. Trim pastry eges with a small sharp knife and pinch or press edges with a fork to seal. Brush pie with remaining egg and sprinkle with extra caster sugar. Bake for 40 mins or until golden and crisp. Stand for 20 mins before removing from tin. Serve with thick cream or custard.