1-Step 1: Prepare the Crust Mix 300 g all-purpose flour, 60 g granulated sugar, and 1 tsp salt in a bowl. Add 220 g cold unsalted butter cut into cubes and work it in until some pieces remain medium-sized. Pour in 110 g water and knead just until the dough forms with visible butter spots, then refrigerate for 30 minutes to 2 days or freeze up to 2 months for later use.

2-Step 2: Make the Filling Peel and slice 1 kg apples into 5mm thick pieces. Cook them with 75 g unsalted butter, 190 g brown sugar, 1¼ tsp ground cinnamon, 1¼ tbsp cornstarch, ¼ tsp salt, and 2½ tbsp water on medium heat until softened and thickened to a honey-like consistency. Let the mixture cool completely before assembling to keep the flavors just right.

3-Step 3: Assemble the Pie Roll out two-thirds of the dough to 3mm thickness and place it over a pie plate, pressing into the corners. Sprinkle the base with 5 tbsp almond flour or finely ground nuts or breadcrumbs to prevent sogginess. Add the cooled filling, then roll the remaining dough to 2mm thickness, cut 2cm strips, and weave them into a lattice over the pie. Trim the edges, fold them under, and crimp to form a decorative border.

4-Step 4: Bake the Pie Brush the lattice and edges with a mixture of 1 beaten egg and 1 tbsp water, avoiding the filling, then sprinkle 3 tbsp brown sugar on top. Cover the edges with foil and bake at 180°C (350°F) for 30 minutes. Remove the foil and bake another 30 minutes until the crust is golden and the filling bubbles. Cool on a wire rack until warm, which takes about 1 hour 40 minutes total from prep to finish.

5-Step 5: Serve Serve warm slices with a generous scoop of vanilla ice cream or your preferred flavor. For dietary tweaks, like using gluten-free flour, this step keeps things flexible. Prep time is 20 minutes, cook time is 1 hour 20 minutes, and it serves 10 portions perfectly.