Prepare the sweet shortcrust pastry, knead into a ball, wrap in plastic wrap and place into the fridge for at least 30 minutes.
Preheat oven to 190 degrees celsius (170 if using fan forced). Grease a 24cm pie dish and set aside.
Place the apple slices into the Varoma dish.Fill the TM bowl with 500g water and cook for 15 minutes, Speed 2, Varoma temperature.
Sprinkle over the sugar, lemon juice and cinnamon and mix to combine.
Take the pastry out of the fridge and divide into two portions (make one portion slightly bigger than the other (about 2/3 to 1/3).
Lightly flour a bench or board and roll the larger pastry portion out until it is 3mm thick.
Place the pastry over the pie dish and press down so that it covers the base and sides.
Drain any excess liquid from the apple mixture.
Add the apple mixture to the pie dish and spread out evenly.
Roll out the remaining pastry portion until it is 3mm thick. Place it over the top of the pie. Trim off any excess. (You might like to use the excess pastry to create a border or a shape in the middle).
Brush the lightly beaten pie over the top of the pie. Sprinkle over the remaining raw sugar.
Cut a couple of slits into the top of the pastry. Bake in the oven for 30-40 minutes or until the pie pastry is lightly golden and crispy.