To make filling, lightly grease a 23cm pie plate. Peel, core and cut the apples into wedges. Place in a saucepan with the sugar, lemon rind, cloves and 2 tablespoons of water. Cover and cook over low heat for 8 minutes, or until the apples are just tender, shaking the pan occasionally. Drain and cool completely.
Sift the flours into a bowl and rub in the butter, using your fingertips, until the mixture resembles fine breadcrumbs. Stir in the sugar, then make a well in the centre. Add almost all the water and mix with a flat-bladed knife, using a cutting action, until the mixture comes together in beads. Add more water if the dough is too dry. Gather together and lift out onto a lightly floured surface. Press into a ball and divide into two, making one half a little bigger. Cover with plastic wrap and refrigerate for 20 minutes.
Preheat the oven to moderately hot 200C. Roll out the larger piece of pastry between two sheets of baking paper to line the base and side of the pie plate. Line the pie plate with the pastry. Use a small sharp knife to trim away any excess pastry. Brush the marmalade over the base and spoon the apple into the shell. Roll out the other pastry between the baking paper until large enough to cover the pie. Brush water around the rim, then place the top on. Trim off any excess pastry, pinch the edges and cut a round hole or a couple of steam slits in the top.
Re-roll the pastry scraps and cut into leaves for decoration. Lightly brush the top with egg, then sprinkle with sugar. Bake for 20 minutes, then reduce the oven temperature to moderate 180°C (350°F/Gas 4) and bake for another 15-20 minutes, or until golden.