Pulse pastry ingredients in a food processor until a dough forms.
Knead dough until smooth and roll out to 3mm thickness.
Line a 20cm tart tin with pastry and chill for two hours.
Preheat oven to 200°C.
Blind bake pastry with greaseproof paper and beans for 20 minutes.
Remove beans, brush with egg wash, and bake for five minutes.
Cook apples and sugar in a saucepan until softened.
Drain apple mixture, mix with passion fruit, and spoon into the pastry.
Whisk egg whites to stiff peaks and gradually add sugar.
Top pie with meringue, teasing it into spikes with a fork.
Reduce oven to 180°C and bake for six minutes until golden.
Serve the pie with clotted cream.