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Preheat oven to 220 C. Place an oven tray in to heat up. Grease a 22cm round pie dish and line with flaky pastry, leaving some to overhang. Chill.
Make pastry short pastry – below.
Toss apples with sugar, flour, butter, spices and zest. Topple them gently into the chilled flaky pastry shell, mounding them up in the middle. Brush edges of pastry shell with water.
Take half the chilled short pastry (freeze the rest) and roll it out on a sheet of floured baking paper – this makes it easier to handle – to ½ cm thick.
Transfer rolled pastry (still on baking paper) and drape over top of apples, peeling back baking paper as you drape. Press pastry edges firmly together all the way around. Trim to neaten.
Make a few holes or slits in the pastry lid for air to escape. Brush with egg white or milk and sprinkle with caster sugar.
Place pie on to hot tray and bake for 40-45 minutes or until golden brown on top and bottom is cooked.
Leave to sit for 5-10 minutes to settle, then serve with whipped cream and icecream!