To make the Crust: Cut the chilled butter into small cubes

Mix the butter with the flour and baking powder using a potato masher

When the mixture resembles pebbles and there are no big lumps of butter add the ice water and the apple cider vinegar

Collect the dough and form 2 balls (one for the top layer and one for the bottom one)

Cover in plastic wrap and leave it to rest in the fridge for 1 hour

To make the Filling: Slice and core the apples add a very small amount of lemon juice to prevent from oxidation

Add the sugar, cinnamon , flour, salt and nutmeg to the sliced apples and stir well

Put all of them in a pan and start the heat on medium low until it bubbles then on low add the water and simmer for 5-7 minutes

Remove from the heat and let it cool down

To assemble the pie: Between two wax papers with a rolling pin roll one piece of dough and transfer it to your baking dish

Refrigerate it until its needed

Preheat oven to 180°F Celsius

Repeat the process with dough piece no. 2, roll it and refrigerate it rolled out and covered with cling film until it is needed

When the filling is completely cool, get the dish out of the fridge add the filling to it cover it with the rolled dough

Tuck the sides of the dough and seal them well, make slits in the dough to allow it to bake well

Bake it for 40-50 minutes on the middle rack of the oven

Let it cool down for 2-3 hours before you serve it

Serve it with ice cream or whipped cream and enjoy