Preheat the oven to 425 F, or 200C.

I use the dough from this recipe, but you could also buy some from the store. You'll need to roll out two circles of dough. Make sure to sprinkle some flour onto your rolling pin, work surface and dough. The first dough circle should be 2 inches larger than the pie plate, on each side (just place the dish in the centre of the rolled dough, and make sure it's larger). The second one can be a bit smaller since it only needs to cover the top (feel free to get creative with this bit, either through a lattice or perhaps cutting out shapes with a cookie cutter, see here).

Gently place the larger rolled quantity of dough onto a 9 inch pie plate that has been greased with some butter. What I like to do here is actually roll the dough around the rolling pin, and then roll it out again onto the pie plate (does this make sense? Think I need to make a video for this!)

Place the apples into a large bowl, and pour the lemon juice over the apples, stir to combine.

Toss over sugars, the spices and the flour, and mix to combine.

When everything is well incorporated, pour the apples evenly into the pie plate, dot the apples with small pieces of butter.

Then place the second rolled dough circle on top. Seal the edges together using the heavy cream or egg, and trim the edges to your liking.

Brush the surface of the pie with the heavy cream or beaten egg. Sprinkle the granulated sugar on top.

Finally, prick the surface of the pie with a fork, a few times is enough.

Bake for 45-50 minutes or until the crust is golden, and the filling is thick and bubbly, but make sure to check it every now and then.

If you notice that part of the to[ is browning too quickly, cover the bits with pieces of aluminium foil to prevent burning.

This should be eaten soon after serving and lasts a few days in the fridge. It's great warm from the oven, or even cold as a midnight snack.