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Directions

Crust:
Mix flour, sugar, salt, and baking powder in bowl of food processor. Add shortening and process until well incorporated. Add butter and pulse until pea-sized nuggets of butter remain. Add water and vinegar and pulse until dough is just holding together. Divide into 2 discs. Wrap in plastic and chill in refrigerator.

Filling:
Peel and core apples and slice thinly. Save all apple scraps. In a food processor, puree raisins and 2 tablespoons of the elderflower liquor. Place apple slices, raisin puree, lemon juice sugar and salt in a vacuum sealable bag and seal. Place all apple scraps in separate vacuum bag and seal. Place both bags in a 155ï‚°F water bath for 1 hour. Remove both bags. When cool enough to handle, drain liquid from the apple slices bag into a 2 cup liquid measuring cup. Chill the apples in the refrigerator. Squeeze apple scraps through a strainer into the measuring cup until you have a total of 1 ¾ cups of juice. Discard the scraps. Add the remaining 4 tablespoons of elderflower liquor to the juice. When ready to assemble the pie, whisk the ginger, and the starches into the juice. Melt butter in saucepan. Stir in apple liquid and gently bring to a boil until thickened. Fold cooled apples into the thickened liquid.
Roll out bottom crust, place into pie plate, and pour apples into pie shell. Roll out top crust onto impression mat and place on top of pie. Trim and crimp edges. Chill pie in freezer for 20 minutes while preheating oven to 425ï‚°F. Stir egg white and heavy cream together and brush over top crust. Cut a few vents in the top. Place pie in oven on bottom rack and immediately reduce to 400ï‚°F. After 15 minutes, rotate pie and cover edge with pie ring. Bake for an additional 38 minutes.