For Dough (pie crust):
1 ¼ cups all-purpose flour/ maida
1 tsp sugar
¼ tsp fine salt
½ cup or 8 tbsps cold butter, diced
2-3 tbsps of cold water

For Filling:
4-5 nos or approx. 600gms Apples, washed, cored and cut into ¼“ slices.
½ cup sugar, plus more for sprinkling on the pie
1 tbsp butter
¼ tsp ground cinnamon
Generous pinch of ground nutmeg

1. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers (you can use a food processor), rub the butter into the dry ingredients until it gets a crumbly texture. Sprinkle 2-3 tablespoons of cold water over the mixture.
2. Lightly knead the dough until it is crumbly but holds together when squeezed with fingers (if necessary add little bit of more cold water). To help ensure a flaky crust, do not over-keand or over-process.
3. Transfer half of dough onto a piece of plastic wrap. Roll out into a disk ¾ inch thick and wrap tightly in plastic. Refrigerate until firm, at least 1 hour. Remove and roll the dough further and line it onto a pie dish. Do not trim at this point. Roll the other half of the dough for the cover in the same manner and chill again.
4. Now in a large bowl mix together apples, sugar, cinnamon, nutmeg and flour.
5. Remove the dough lined pie dish from the fridge and fill with apple mixture, gently packing apples and adding little extra filling in the center. Gently drizzle a little butter.
6. Lightly brush rim of pie base with water. Take the second rolled dough sheet and carefully lay it over apples and press along moistened rim to seal. Using a paring knife, trim the excess dough.
7. Using your thumb and index finger, gently press dough against knuckle of other hand; continue around pie. If using a fluted pie dish, press against the curves to give it a shape. With a floured paring knife, cut 5 to 6 slits in the top layer of pie. Do not cut from edge to edge.
8. Place pie plate on a baking sheet. Bake in a pre-heated oven at 190 degrees C for 50 to 60 minutes or until crust is golden and the filling starts to bubble. Cool completely, at least 6 hours, before serving.