Method

• 1.
  For the pastry, place the flours, custard powder, icing sugar and a pinch of salt in a food processor. Pulse to combine, then add the butter and whiz to fine crumbs.

• 2.
  Add egg yolks and 2/3 cup (165ml) cold water and whiz until the pastry comes together in a smooth ball. Enclose pastry in plastic wrap and chill for 2 hours.
• 3.
  To make filling, peel apples and remove cores, then thinly slice. Place in a pan with demerara sugar, lemon zest and 1/2 cup (125ml) water over medium heat, stirring until sugar dissolves
• 4.
  Bring to the boil, then reduce heat to low. Cover and cook, stirring occasionally, for 10 minutes or until apples have softened. Set aside to cool.
• 5.
  Preheat the oven to 200°C. Grease four 12cm pie dishes. Divide the pastry into two equal pieces. Divide one portion into 4 pieces, then roll out each piece on a lightly floured surface until 3mm thick and use to line the base and sides of the pie dishes, leaving 2cm overhanging. Scatter 1 tsp custard powder over each base.
• 6.
  Divide spoonfuls of the apple filling among the pie dishes, alternating with spoonfuls of the dulce de leche until all filling and dulce de leche are used. Brush pastry edges with a little cold water
• 7.
  Roll out the remaining pastry on a lightly floured surface until 3mm thick. Cut into 16 x 3cm-wide strips and 12 x 1cm-wide strips. Using 4 large strips and 3 thin strips each, weave a lattice pattern over each pie
• 8.
  Trim excess pastry, leaving 1cm overhanging, then crimp pastry edges to seal. Whisk whole egg with 1 tbs cold water and brush over the pastry. Scatter pies with demerara sugar.
• 9.
  Place pies on a baking tray and bake for 20 minutes, then reduce heat to 180°C and bake for a further 20 minutes or until golden and cooked through. Serve pies warm, dusted with icing sugar