To make the dough: sift flours and a pinch of salt into a large mixing bowl. Add butter and rub lightly into flour with your fingertips. Continue until mixture resembles fine breadcrumbs, then stir through sugar. Lightly beat 1 egg with 1 tablespoon chilled water, then drizzle over flour mixture.
Start to bring the dough together by cutting the dough then form into a smooth ball adding a little more water if necessary. Divide dough into two pieces, one slightly larger than the other. Wrap in plastic wrap, and chill for 30 minutes.
Roll out the larger pastry ball on a floured workbench to a circle. Roll pastry around rolling pin, then unroll over a metal pie dish. Gently press into corners and allow excess to overhang.
To make the filling, dice the apples, and cut each into pieces. Toss in a large bowl and set aside. Place a butter and sugar in a large fry pan over medium-low heat, add mince meat, add apples, a dash of nutmeg, cinnamon and brown sugar, then stir together. Cook, stirring occasionally, for 3 minutes set aside to cool.
Place filling in the baking dish. Beat remaining egg with milk, brushing some on rim of the base. Roll the small pastry piece over the baking dish
Cut excess pastry from edges with a sharp knife. Crimp edges of pastry together the tail of a fork. chill for 30 minutes.
Preheat oven to 180C, place pie dish on a baking tray and cut air vents in the centre of the pie. Brush top of pie with more beaten egg, and bake for 45 minutes or until golden brown
Serve warm or cold with ice-cream
