In a medium-sized bowl, mix together the flour and salt. Dice the butter into small pieces and crumble it with the flour until lumps are the size of small peas. Add sugar and stir well. Pour in the ice cold water, little at a time, mixing with a fork. Finish by hand and shape into a ball.

Flatten the dough a little bit, wrap into cling film and chill in the refrigerator for about 30 minutes.

In a large mixing bowl, combine the slice apples with lemon juice and zests. In a smaller bowl, combine together sugar, flour, cornstarch, salt and spices. Sprinkle the mixture over the apples, and stir to coat them. Stir in the boiled cider or apple juice and let sit for about 20 minutes.

Preheat the oven to 375°F (190°C) and lightly grease a 9-inch (23 cm) deep pie dish (at least 2-inch/5 cm) deep.

Once the dough is chilled, divide it into 2 pieces, one about twice as large as the other. The larger piece will be the bottom crust, the smaller one the top crust. Roll the larger piece of dough into a 13-inch (33 cm) circle and transfer it into the prepared pan. Trim the edges so that they overlap the rim of the pan all the way around.

Spoon the apple filling into the pan, and top with diced butter. Place in the fridge while you’re making the lattice pie crust.

Roll out the remaining dough to a 11-inch (28 cm) circle, and slice it into thin layers. Weave a lattice crust for the lop layer, and crimp the edges of the pie with a fork.

Whisk one egg with one tablespoon of water and brush it on the top crust and around the edges of the pie. Sprinkle some additional sugar over to add shimmer and a sweet crunch to every slice.

Bake the pie for about 50 minutes, until the filling starts bubbling inside the pie. Check the pie after 20 minutes of baking and cover the edges with foil to keep them from burning too quickly. When the pie is ready, remove it from the oven and let cool completely before slicing. Serve with some vanilla ice cream and enjoy!