METHOD Part 1

To make the pastry crust dice the butter, then place in a food processor with the flour and icing sugar. Blend in pulses until the mixture resembles breadcrumbs. Add the egg yolks, one at a time, and finally add 1 to 2 tablespoons of chilled water until the mixture forms a ball. Quickly knead on a lightly floured surface for 30 seconds and then divide in half. Wrap each half piece of dough in cling film and refrigerate for at least 1 hour up to overnight. 

Lightly grease a 22cm pie dish with butter and dust with granulated sugar store cold until ready. Remove both doughs from the fridge and roll out one piece on a lightly floured surface into a 30cm circle, roughly 5mm thick. Place one dough back in the chiller for finish.

Drape one dough over a rolling pin, then carefully unroll it over the pie dish. Gently press the dough into the bottom and sides and cut off the excess pastry leaving a 2.5cm overhang around the edge of the pie dish. Chill the pastry case while you prepare the filling.

METHOD Part 2

Mix sliced apples with lemon juice and let stand covered 10 minutes. In a pot add the water, spices and cornstarch - stir and bring to a boil. Add the sliced apples to the boiling water, reduce the heat and let this simmer until the apples have softened. 

Let this cool down and spoon carefully into the pie casing, fill it nicely and leave to stand uncovered at room temperature for 10 - 15 minutes. Place in the chiller 30 minutes to one hour to settle. Dot the top with diced butter. 

METHOD Part 3

For the top layer of the pie - brush the whisked milk/egg mix around the edge of the rolled out pastry. Drape the pastry over a rolling pin and un-roll it over the filled pie. Trim off the excess from the rim and press the edges together to seal well.

Cut many slashes on top, brush with the egg wash and bake for 10 minutes at 200ºC. Lower the heat to 180ºC and bake for a further 40 minutes or until golden. 

Allow to cool before serving with sour cream and cinnamon sugar if preferred.