Preparation

• In a medium mixing bowl, combine flour and salt. Cut butter into small pieces and rub it into the flour until it resembles a fine, crumbly texture. Add sugar and mix well.
• Gradually add cold water, mixing with a fork and then finish by hand to form a dough. Flatten into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
• In the meantime, prepare the apple filling by peeling, coring, and slicing the apples, and mixing them with lemon juice and zest in a large bowl.
• In a bowl, combine brown sugar, flour, cornstarch, salt, and mixed spices. Sprinkle this mixture over the apples and mix well. Add boiled cider or apple juice, ensuring all apple slices are coated.
• When the dough is ready, divide it into two pieces, one twice the size of the other. The larger will be for the bottom crust, and the smaller for the lattice topping.
• Roll each piece into a disk about 0.5 to 1 cm thick.
• Preheat the oven to 190°C. Grease and flour a 24-26 cm pie dish.
• Fit the larger dough into the pie dish, trimming the edges to slightly overhang.
• Fill the crust with the apple mixture and dot with pieces of butter.
• Cut the second dough into strips about 2 cm wide. Weave a lattice pattern over the top of the pie and seal the edges with a fork.
• Beat the egg with a tablespoon of water, and brush this mixture over the lattice and edges of the pie. Sprinkle with powdered sugar for a shiny and crisp finish.
• Bake for 50 minutes in the middle of the oven, until the filling bubbles. Check after 20 minutes and cover the edges with aluminum foil if they start to burn.
• Once baked, remove the pie from the oven and allow it to cool completely. Serve with a scoop of vanilla ice cream.