Classic Apple Pie - The Toffee Kitchen

In a food processor, combine flour, salt, sugar and cold butter. Pulse until it looks like crumbs, may take 10- 15 seconds.
Add cold water slowly, pulse until it forms a dough.
Remove from food processor, form two equal balls. Slightly flatten, wrap and refrigerate for at least hour or a maximum overnight.
Once chilled, remove one disk at a time. Unwrap and place on a lightly floured surfaced. Using a rolling pin, roll out dough to 12in circle. Place roll dough over the pie pan. Gently press dough into the pan and against the sides. Place back into the fridge once apples are ready.

Peel, Cored and slice apples.
Add apples to a large bowl, season with sugar, brown sugar, cinnamon, nutmeg, ginger, ground cloves and cornstarch. Mix until combined.
Add apples to the prepared pie pan. Set aside.
Remove the second pie crust from the fridge, place on a lightly flour surface. Roll out dough to 12in circle. Using a pastry cutter cut out ¾ inch strips.
Make a lattice topping over the apples, cut off any excess pastry.
Brush with egg wash.
Preheat oven to 350°F degree
Place pie on a baking tray and bake for about 30 minutes.
Remove and loosely cover with foil. Bake for another 10 - 15 minutes, until the apples are nice and soft.
Remove from oven, let cool and set for 2 hours.
Enjoy with Vanilla ice-cream.