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For the pastry, add the flour & sugar to a bowl with the butter.
Using your fingertips, rub together to form a breadcrumb consistency.
To this, add enough cold water to bring the pastry together to form a ball.
The pastry must not be crumbly or sticky.
You can also make this in a food processor if you have one.
Divide in two, wrap & chill for 30 mins.
Grease and flour an 8" pie dish and preheat your oven to 200C.
Roll out one round of pastry and line the dish.
Peel, core, and slice the apples and toss in the sugar.
Place these apples into the pie dish and roll the remaining pastry to cover the apples.
Pinch the edges of the pastry to seal.
With the remaining pastry, you can make mini leaves to decorate. This is optional.
Egg wash the pastry, sprinkle with sugar, and cut a hole in the top to allow steam to leave.
Place in the preheated oven and bake for 40 minutes or until golden brown all over.
Remove, allow to cool, and serve a slice with custard or semi whipped cream.