Preparation

Place the flour and salt in a large bowl. Cut the butter into cubes and add to the flour.

Rub in the butter until the mixture resembles crumbs.

Add 4-5 tbsp cold water and knead quickly to a firm, supple dough.

On the floured working surface, shape into a ball.

Divide into 2 roughly equal pieces.

Slightly flatten and chill, wrapped in cling film, for 30 minutes.

For the filling, peel the apples.

Then cut into quarters and remove the core.

Cut the quarters into thin slices.

Place in a bowl.

Mix the sugar with the flour, cinnamon, nutmeg and salt and add to the apples.

Preheat the oven to 180°C (160°C fan, gas 4). Roll out half the pastry on a floured surface until slightly larger than the pie dish.

Place the pie dish on the pastry and cut out a circle , about 2cm larger.

Sprinkle the circle with flour and place loosely over the rolling pin to move to the dish.

Place in the dish and press into the edges.

Fill with the apples and spread out evenly.

Dot with the butter.

Roll out the second piece of pastry on a floured surface and place over the filling. Trim the excess. Press the edge and crimp to seal.

Cut a couple of slits in the lid.

Decorate the lid with the pastry offcuts, cut into leaf shapes.

Cover the edge with foil strips and bake the pie in the oven for 40-50 minutes until golden brown.

Remove the foil from the edge for the last 15 minutes. Allow to cool before serving.