Add the flour, salt, and sugar to the food processor and pulse 2-3 times till it is combined. 

Scatter the butter pieces in the flour and pulse 3-4 times till the mixture resembles breadcrumbs. 

Add the chilled water one tablespoon till the mixture just starts to clump together. 

Take out the dough and bring it together without working it too much. Let it chill for at least 20-30 minutes. 

You can pick any apples for this recipe. We recommend a combination of granny smith and Honeycrisp apples for a sweet-tangy taste. You can slice or cube the apples. Make sure that the slices are at least an inch and a half thick. Thin slices will turn into mush when cooked. 

Toss the apple pieces with lemon juice, lemon zest, and the spices.

To cook the apples, put the butter in a heavy-bottomed pan to warm and just as it melts, add the apple pieces with the sugar. Cover the pan and let the apples cook slightly at a gentle heat.  

Strain out the apples as soon as they are just slightly softened. You don't want them cooked through. 

Let the butter, sugar, and apple juices reduce down till you have a light caramelly liquid. Let this cooldown. Add the cooled liquid to the now cooled apples. This is your filling. 

Preheat the oven to 400 degrees Fahrenheit. 

Divide the dough into two equal parts. Roll out one part till it's 1/8 inch thick. Then using the rolling pin, lift the dough sheet and drape it over the pie dish. Now tuck it around the pie dish so that it is all covered.

Fill this pie bottom with the apple pieces, smoothing out the top. Make sure there is not too much liquid. 

Roll out the other part and cover the pie. You can make a traditional lattice top or just make three to four 1-inch long incisions with a sharp knife to let out the steam. Brush the top with the beaten egg. 

Place the pie dish in the middle rack of the till the top gets golden and you can see the liquid inside bubbling.