In a medium mixing bowl, combine the flour and salt. Cut the butter into small pieces and mix with the flour until fine and crumbly. Stir in the sugar and mix well. Gradually add the cold water, mixing with a fork until a dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.

While the dough is resting, prepare the filling: Peel, core, and slice the apples. In a large mixing bowl, combine the apples with lemon juice and zest.

In a separate bowl, mix the brown sugar, flour, cornstarch, salt, and mixed spice. Sprinkle this mixture over the apples and stir well. Add the boiled cider or apple juice and mix until coated.

Once the dough is ready, divide it into two pieces, one twice larger than the other. Roll out each into a disc about ½ to 1 cm thick.

Preheat the oven to 190°C. Butter and flour a 24-26 cm pie dish.

Line the pie dish with the larger dough, making sure it slightly overhangs. Fill the crust with the apple mixture and dot with pieces of butter.

Cut the second disc of dough into strips about 2 cm wide. Weave them into a lattice over the apples and press the edges with a fork.

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

Bake for 50 minutes, checking after 20 minutes to cover the edges with aluminum foil to prevent burning.

Once baked, let the pie cool completely. Serve with vanilla ice cream.