Place all the filling ingredients into a ceramic bowl and toss thoroughly to combine. Preheat your oven to 180 deg C and grease a 26cm pie dish or tin.
For the pastry place the flour, salt, sugar and butter into a food processor and process until the mixture resembles fine breadcrumbs. Add the egg and water and process again.
Turn the mixture onto a floured surface, knead lightly, form into a ball and wrap in plastic wrap. Place the pastry into the fridge for 15 mins.
Once the pastry has rested for 15 mins, remove from the fridge and roll ⅔ of it between two sheets of baking paper-this will form our base.
Line the pie tin or dish with the pastry and fill with the apple mixture. Roll out the remaining pastry and place on top of the pie. Press around to seal the edges and cut some vents into the pastry.
Brush with egg wash and bake for 50 mins-1 hour until the crust is golden brown and cooked through.
Allow the apple pie to cool for 30 mins. before serving and serve with cream or ice cream.