For the crust

Pay attention to the size of the pie dish! Mine is fairly small (20x15cm / 8x6inch), so chances are you might want to use double the amount. Conversion of baking tray sizes can be found online.

In a large bowl, measure out the flour, salt, and sugar, and whisk together

Add cold, cubbed butter and rub together with your fingertips until you get a breadcrumb like mixture.

Add the water*, mix together until combined. If it still doesn't come together perfectly, just wet your hands (don't just pour more water on top!) and keep on kneading until it comes together.

When you get a smoothish ball, wrap it up in cling film and place in the fridge for 30-60 minutes

After the dough has chilled, divide it into two halves and place one back in the fridge. Roll out the other so that the diameter is about 5cm / 2inches bigger than that of your pie dish.

Lightly grease the pie dish with some butter or cooking oil, and place the rolled out dough in it. Try lifting and dropping the edges rather than squeezing it with your fingers, to avoid stretching the dough. Make sure you have a decent amount of excess dough hanging over the edges.

Place the pie dish back in the fridge and preheat the oven to 200 celsius (390 fahrenheit)

Take the pie dish out, and spread some baking paper or tin foil on top. Pour baking stones or dry rice on top, and place in the oven for 10 minutes.

Prepare the filling (see below)

Take the dish out and remove the baking paper and rice. Make small holes on the bottom using a fork and place back in the oven for additional 5 minutes

Take the dish out again, lightly prick the bottom with a fork to remove any air bubbles, and trim the edges so that the only slightly overlap the edges of the dish

Roll out the remaining dough into the same size as the first half

Pour the filling in, and place the other half of the rolled out dough on top. Trim excess dough and tuck it under the pre-baked bottom crust (if you don't tuck it under they will separate while baking, no tragedy, you'll just have a mobile top crust)

Use a sharp knife to make small air vents on the top crust, brush it lightly with egg wash, and place back in the oven for 35 minutes

For the filling

Dice or slice the apples, and mix together with the remaining ingredients in a bowl. That's it!