Cut apple into small pieces and toss with sugar and lemon juice. Heat a large pan in medium heat, add the apple mixture and cook, stirring occassionally until the apples begins to soften.

Add butter, cinnamon, nutmeg and flour and stir until  this mixture becomes thickened. Then remove the pan from heat and leave until the mixture cools completely.

Place the flour, sugar, salt into a bowl. Dice the butter and add with this flour mixture and rub with  your fingure tips until it becomes like bread crumbs.

Add cold water and egg to bring the flour mixture together as a firm dough and knead gently.

Divide the dough in half, cover with cling film and refrigerate for about an hour.

Then roll one portion of the dough to a 12-inch round shape on a floured surface.

Gently transfer this to a pie plate. Chill the pie while you roll the remaining dough into another 12-inch round shape.

Remove the chilled pie crust from the refrigerator and place the apple mixture into it spreading nicely.

Then place the top crust over the apple filling. Tuck any excess pastry under the bottom crust.

Make a slit  from the top of the pie to allow steam to escape and place the pastry refrigerated for approx 20 minutes.

Finally, brush with egg yoke on the top of the pie and sprinkle little sugar too.

Bake in a 200° preaheated oven for 45 minutes (top becomes golden brown in color).

Remove from oven and it is ready to serve.