Add in the plain flour, sugar and butter cubes (cut the butter into small cubes). Mix all together until the mixture turns coarse like breadcrumbs. Add an egg or if not using replace it with 2 to 3 tablespoon of ice cold water, 1 tablespoon at a time to bind the dough. Do not knead. Just gather into a ball. And do not use much water, otherwise the pastry dough would shrink. Cover with a foil or a cling and place in the refrigerator for 25-30 minutes.

Now let's make the apple filling for the pie. Peel and slice the apples at first. Mix apples, cinnamon and nutmeg powders along with lemon juice. Set aside. Heat butter in a pan. Add flour and stir until well combined. Now slowly and gradually add water and make it lumpfree. Add sugar next and mix very well. You can use sugar as per your taste.

Lower the flame and allow it to cook until the sauce becomes light and the texture is just like a light caramel. It takes 5 minutes to be completely done. Once done, switch off the flame and let it completely cool down. Now add the diced apples to the prepared sauce and mix well until the filling is ready.

After the stipulated time, take it out of the refrigerator. Roll into a disc which is not exactly round and the edges being uneven too as basically it's a pastry dough. And that's perfectly okay. Place the disc gently into the pie pan next. Trim the edges of the pastry to fit the sides of the pan. Make sure you press your pie dough on the edges too.

Once the pie dough is set in the pie mould, spoon the filling into it. Cover your pie with dough strips. Roll out the dough and using a sharp knife, cut into strips. Lay the dough ribbons on the pie filling in both the directions.

Bake the pie at 180° for 30-35 minutes or until it turns golden. Once it's done, take it out and let it come down to the room temperature. Cut and serve as it is or with a generous scoops of ice-cream on top. Enjoy!