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Preheat your oven to 180°c
Start by rubbing the butter into the flour and salt.
Add tablespoons of ice cold water and bring the pastry together into a ball.
Turn the pastry out onto a floured surface and knead until smooth.
Wrap in cling film and refrigerate for 20 minutes.
Take the sliced potatoes and boil in a large saucepan for 10 minutes until slightly soft.
Peel and slice the onion and fry over a medium heat in a little oil for 10 minutes until soft.
Season and add the sugar.
Once the sugar has dissolved, pour over the cider and reduce by half.
Remove from the heat and allow to cool.
Chop up the sage and add to the sausage meat along with the onion mix and set aside.
Peel and slice the apple and set aside.
To a bowl, add the cream, Dijon mustard and season.
Drain the potatoes and add them to the bowl – stir to combine.
Remove the pastry from the fridge and roll out ⅔ of this to the thickness of a pound coin.
Line the base and sides of a 28cm pie dish and trim the excess.
Layer the pastry shell with half of the potato mix followed by half of the apple.
Layer the sausage meat and repeat the potato and apple mix.
Roll out the remaining pastry and brush the edges of the pie with beaten egg.
Cover the pie with its lid and crimp the edges.
Brush the pie with beaten egg and bake for 1 hour.
Remove the pie from the oven and serve at room temperature.