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A double crust pie packed with cinnamon apples that hold their shape, in butter pastry made from scratch. Cooling it fully is what stops the filling running out.
Rub the 16 tablespoons of very cold cubed butter into the 2.5 cups flour with the salt until there are still flat flakes of butter the size of peas. Add the 90 ml iced water and bring it together without kneading, then split it in two, flatten into discs and chill for 45 minutes.
Peel, core and slice the 8 apples 5 mm thick. Toss with the sugars, the cornstarch, the cinnamon, the nutmeg and the juice of the lemon and leave for 20 minutes.
Roll one disc to 3 mm and line a 23 cm pie dish, letting the edge hang over. Pile the apples in with any juices, doming them in the centre because they will sink as they cook.
Roll the second disc, lay it over, trim to 1 cm and fold the edges under, then crimp all round. Cut 4 slits in the top and chill the whole pie for 20 minutes.
Brush with the beaten egg and bake at 220°C for 20 minutes, then lower to 190°C for 40 to 45 minutes more until the crust is deep golden and the filling bubbles thickly through the slits.
Leave the pie on a rack for at least 3 hours before cutting. Slicing it warm gives you a soupy filling instead of clean wedges.
