In a medium mixing bowl, combine the flour and salt. Cut the butter into small pieces and mix it with the flour until a fine, crumbly texture is achieved. Stir in the sugar. Gradually add the cold water, mixing with a fork. Finish by hand to form a dough ball. Flatten slightly, wrap in plastic wrap, and refrigerate for 30 minutes.

Preheat the oven to 190°C (375°F).

While the dough is chilling, prepare the filling: peel, core, and slice the apples, mixing them with fresh lemon juice and its zest in a large bowl.

In another bowl, mix brown sugar, flour, cornstarch, salt, and pumpkin pie spice. Sprinkle this mixture over the apples and mix well. Add boiled cider or apple juice and stir until all apple slices are coated.

Divide the chilled dough into two pieces, with one piece being twice the size of the other. Roll each piece into a disc about 0.5 to 1 cm thick.

Butter and flour a tart pan (or cake pan) about 24-26 cm in diameter.

Fit the larger dough piece into the tart pan and trim the edges slightly over the sides.

Fill the crust with the apple mixture and add the butter pieces on top.

Cut the second dough disc into strips about 2 cm wide. Weave a lattice pattern on top of the pie and crimp the edges with a fork.

Beat the egg with a tablespoon of water and brush the lattice and edges of the pie. Sprinkle with a little powdered sugar for a shiny and crispy crust.

Bake for 50 minutes in the middle of the oven until the filling is bubbly. Check after 20 minutes and cover edges with aluminum foil to prevent burning.

Once baked, remove the pie from the oven and let it cool completely. Serve with some vanilla ice cream.