For the pastry, place the flour, butter and sugar in a food processor and pulse until the mixture resembles fine breadcrumbs. Add the egg yolk and water and pulse until the pastry just comes together. Turn out onto a lightly floured surface and knead until smooth. Shape into a large disc, then wrap in plastic wrap and refrigerate for 30 minutes to rest.
Roll out two-thirds of the dough on floured plastic wrap to fit into a 21cm tart tin. It is a good idea to place a strip of baking paper in the tin to help remove the pie when cooked. Roll out the remaining pastry to fit the top of the pie. Place back in the refrigerator to keep cool while you prepare the filling.
Preheat the oven to 190°C. Working quickly to prevent the apples browning, combine all the ingredients except the cream and icing sugar in a bowl, then place the mixture in the chilled pie shell. Moisten the edges of the pastry with water and place pastry lid on top. Sprinkle with a little more sugar. Bake for about 40 minutes, turning oven down if necessary to prevent scorching.
Serve in slices, either hot or cold, with whipped cream and sprinkled with icing sugar.
Every oven is different. If your oven doesn’t have a pastry setting and your pastry bases do not cook enough, you may want to blind-bake the crust first. To blind-bake, cover the pastry with baking paper, top with ceramic beads or dried beans to weigh the pastry down and bake until partially cooked. You can remove the paper and weights and bake for a few more minutes until the pastry is golden.