Peel and chop the apples.
In a saucepan, melt the butter and add the cinnamon. Add half of the chopped apples and 50g of the sugar, and cook until tender. Then, add the rest of the apples and cook till they become tender. Taste for sweetness, if the apples are still a bit tart, add the remaining sugar. Chill.
Sieve all the flour and baking powder into a bowl then rub in the butter until your mixture resembles crumbs. Make a well in the middle and pour in the double cream — knead to make a soft dough. Cover with cling wrap and chill for 30 mins.
Place the chilled apple compote in a deep pie dish
Roll out the pie dough and cut into 20-25 strips. Place the strips horizontally and then vertically to make a lattice design on top. Brush with egg white and sprinkle a pinch of sugar. Bake at 170C for 45 mins, until the top is golden and crisp.
Dust icing sugar all over the pie once baked, and drizzle the double cream all over. Serve with a tub of vanilla ice cream on the table, so that everyone can help themselves to it.