Step 1

Sieve the flour and salt into a bowl

Step 2

Cut both sticks of butter in half so that you have 4 equal pieces. Place ¾ into the fridge until you're ready to use them

Step 3

With your hands (or a knife) rub the remaining ¼ of the butter into the flour until it's broken up into pea size pieces.

Step 4

Mix the water and flour with a butter or palette knife. Only add enough water so the mixture comes together.

Step 5

Turn out onto a floured board and knead. Wrap in clingfilm, put it in the fridge and let it relax for 30 minutes.

Step 6

Roll out pastry into an oblong. Mark into 3 sections.

Step 7

Taking ⅓ of the remaining butter, cut up into smaller pieces and place on the first two sections of the pastry.

Step 8

Fold the pastry, placing the plain section on top of the center one, and leftover section on top of the other two.

Step 9

Seal the edges with a rolling pin.

Step 10

Turn the pastry and roll on into an oblong shape. Again, take the next 1/3 of butter and repeat process.

Step 11

Seal the edges with a rolling pin.

Step 12

Turn the pastry and roll out again and repeat the process with the last bit of butter.

Step 13

Cut in two equal pieces. Wrap in clingfilm and refrigerate for 2 hours.

Step 14

Peel core and slice approximately 6 apples. I like to keep my apple slices pretty big so that they still have a bite to them. If you prefer a softer filling, feel free to cut them smaller.

Step 15

Whisk egg in a small bowl and set aside.

Step 16

Roll pastry into a circular shape. Use your pie dish as a guide, ensuring pastry is wider in diameter.

Step 17

Place pastry into pie dish, pushing it down so that it fills into the corners.

Step 18

Prick the bottom several times with a fork.

Step 19

In a bowl, toss the apples with the lemon juice, cornstarch sugar and cinnamon.

Step 20

Fill  the pie with the apple mixture.

Step 21

Then, roll out the second piece of pastry dough for the top.

Step 22

Using a pastry brush, put egg wash all around the perimeter of the pastry (this will help seal it when the top piece goes on).

Step 23

Place the top piece of the pie dough on top. Seal the edges with a knife or fork by pushing down. You can also crimp them with your thumb and forefinger. Cut off any excess with a sharp knife.

Step 24

Brush entire pie with eggwash.

Step 25

Put three slits in the middle of the pie to help steam escape while baking.

Step 26

Place in the oven at 425 degrees F. After 15 minutes, reduce heat to 400F and bake for another 20 minutes or until the crust is golden brown.

Step 27

Keep an eye on the edges of the pastry. When they start to get golden, place some foil around the edges to stop them from burning.

Step 28

When the pie come out of the oven, let it rest for 30 minutes before eating it. This allows it to firm up.

Step 29

Serve with sprinkled sugar on top and freshly whipped cream.