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1
For the dough, mix flour, salt and butter (either by hand or using a food processor).
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2
Mix until it looks like wet sand.
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3
Add the ice water, just enough to make it a manageable dough that pulls away from sides of bowl.
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4
Knead a little more on the work surface.
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5
Divide dough in half. Form two balls and crush slightly.
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6
Wrap in plastic wrap and refrigerate for an hour.
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7
For the filling.
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8
Peel and cut the apples into thick slices.
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9
Soak apples in lemon juice to prevent from browning.
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10
Sprinkle apples with spices, brown sugar, a pinch of salt and cornstarch.
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11
Heat butter in a pan and cook for 5 minutes until the apples begin to soften and all the ingredients are well mixed.
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12
Remove from heat and add the agave syrup and set aside.
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13
Preheat the oven to 200u00b0C (approximately 400u00b0F).
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14
Remove half of pastry dough from the refrigerator. Flatten half very fine with the rolling pin.
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15
The dough should be around 3 mm (approximately 1/8 inch) thick.
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16
Cover the inside and walls of the pan with the dough, leaving a little extra dough on the outside.
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17
Fill with apple mixture, flattening with a spoon. Sprinkle with lemon zest.
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18
Take the other half of the pastry dough from the refrigerator, roll it flat with the rolling pin and cover the pie.
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19
Seal the pie by pressing together the edges of the two layers of dough and cutting away the excess.
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20
Shape remaining dough into decorations for top of pie.
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21
Paint the surface with a little milk.
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22
Bake at 200u00b0C (approximately 400u00b0F) for 50-60 minutes or until the surface is golden brown.
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23
Eat warm.
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24
Serving suggestion: serve with vanilla ice cream or custard cream.
