Sieve the flour into a large mixing bowl. Add in the salt and the tablespoon of sugar. Cut the butter into cubes and add.

Rub the butter into the flour using the tips of your fingers until the mixture resembles fine breadcrumbs.

Make a well in the middle and add the water until the mixture comes together into a ball (you don't want the mixture too wet, so take your time and add the water sparingly).

Once the pastry has all come together move it onto a clean surface dusted with flour. Knead the ball of pastry lightly into a round ball. Then, wrap the ball of pastry in cling film and refrigerate the pastry for about 1 hour before assembling it into a pie.

Meanwhile, peel and slice your apples.

Preheat the oven to gas mark 3.

After an hour has passed, remove the pastry from the refrigerator. Cut the pastry in half (one half for the bottom of the pie and the other half for the top). It is often helpful to have one half slightly bigger and to use this half for the bottom of the pie. The bottom needs to be slightly bigger to cover the sides of the pie dish.

Roll the pastry out.

Assemble the bottom layer of pastry in the pie dish

Pour the apple mixture over the pie dish. Sprinkle the caster sugar and cinnamon over the apples.

Place the upper layer of pastry on top of the apple mixture, sealing the sides tightly with a knife or fork.

Brush the eggwash glaze over the pastry and pierce a few vents in the top of the pie using a fork.

Bake the pie for approximately 45 minutes until the pastry is golden brown

Dust with icing sugar before serving.

Serve with freshly whipped cream or ice cream.