In a medium bowl, mix the flour and salt. Cut the butter into small pieces and rub into the flour until the mixture is fine and slightly crumbly. Stir in the sugar. Gradually add cold water, mixing with a fork until a dough forms. Shape into a ball, flatten slightly, wrap in plastic, and refrigerate for 30 minutes.

After the resting time, divide the dough into two pieces, one being twice as large as the other. The larger piece will be for the bottom crust while the smaller one will be for the lattice top.

While the pie crust rests, prepare the filling: peel, core and slice the apples, then mix with lemon juice and zest in a large bowl.

In a separate bowl, mix the sugar, flour, cornstarch, salt, and mixed spices. Pour this mixture over the apples and mix well. Add the boiled cider or apple juice and stir until all apple slices are coated.

Roll each piece of dough to about 0.5 to 1 cm thick. Preheat the oven to 190°C. Butter and flour a pie dish (24-26 cm diameter, at least 2 cm deep).

Fit the larger piece of dough into the pie dish, trimming the edges to overhang slightly.

Fill the bottom with the apple mixture, dot with pieces of butter.

Cut the second piece of dough into strips about 2 cm wide. Weave a lattice on top of the pie and crimp the edges with a fork.

Beat the egg with a tablespoon of water, and brush the lattice and edges of the pie with this mixture. Sprinkle a little powdered sugar on top for a shiny, crispy finish.

Bake for 50 minutes on the middle rack until the filling bubbles. Check after 20 minutes and cover the edges with aluminum foil if they start to brown too much.

Once baked, remove from oven and let cool completely. Serve with a scoop of vanilla ice cream.