1. Sieve the flour in a bowl to get rid of any lumps
2. Dice the cold butter and place it in the bowl, then use your fingertips to break the butter into the flour until it resembles fine breadcrumbs.
3. Add the water until you have a soft dough and then turn it out onto a floured surface and gently knead.
4. Divide the pastry in two and cover tightly in cling film. ?Refrigerate for 30 minutes.
5. Preheat the oven to 180C.
6. After 30 minutes, remove the pastry from the fridge and roll one half out until it is the size of an oven-proof plate. Place it onto the plate and cut around it.
7. Fill with the sliced cooking apples and sprinkle over with sugar.
8. Roll out the other half of the pastry until it is large enough to cover the pastry covered plate and cooking apples.
9. Wet around the edges of the pastry on the plate before placing the 2nd half on top of it and seal the edges with a fork-to-fork crust.
10. Brush the top with egg wash and cut a hole in the middle.?
11. Place in the preheated oven for 25 minutes .
12. Remove and let it cool before serving with homemade custard and/or ice cream.
