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Combine flour, sugar, salt, and butter for the pie crust. Mix by hand until the mixture turns into even-sized pieces of crumbs.
Slowly add 1 tbsp of water at a time, while kneading the mixture by hand, just enough for the dough to come together.
Wrap dough in plastic wrap and refrigerate for 30 minutes.
Core and peel the apples. Cut them into slices or cubes.
Combine filling ingredients in a pot and mix over medium heat until the apples soften and the liquid simmers down to a sauce.
Divide the dough into 2 balls: 400g for the bottom layer, 300g for the top layer.
Roll out the bottom layer dough, lightly flour, and roll onto your pie dish. Press the dough down to mold into the dish.
Refrigerate for 5 minutes before cutting the excess dough off for a cleaner cut.
Pour in the filling and spread evenly.
Roll out the top layer dough and cut into even strips.
Create a lattice weave pattern by laying strips parallel to each other, then weaving perpendicular strips over and under.
Refrigerate for 5 minutes before trimming excess dough.
Brush the top with egg wash and optionally sprinkle sugar on top crust.
Bake on the lowest shelf at 400F for 40 minutes. If needed, broil on high until the top is golden brown.