Place the all-purpose flour, sugar and salt in a large bowl and mix them together.

Add the cold butter cut into cubes and mix them in with the flour mixture.

Pinch the flour along with the dry ingredients to break it up. We don't want to completely turn it into tiny pieces like we would in other recipes. You should stop when you see about half tiny pieces and half medium pieces of butter. This is what makes this all-butter pie crust extra flaky.

Add the water and knead slightly with your hands to incorporate the dough. Only knead until it comes together completely. Don't knead more than you have to or it will turn tough. You will notice spots of butter in the dough and that's perfect.

Refrigerate the ball of dough covered in plastic wrap for 30 minutes or up to 2 days. You can also freeze it for up to 2 months.

Peel the apples, core them and cut them into 5mm thick slices. As you peel and cut them you can place them in a large bowl.

Place the apple slices in a large saucepan over medium heat along with all the other apple pie filling ingredients. At first, the apples will release their juices and it will look very soupy. As it boils, the apples will soften and the liquid will begin to evaporate and thicken. We're looking to have a texture similar to honey. You should be able to see the base of the saucepan as you stir when it's done.

Remove the warm apples from the saucepan and let them cool down completely before assembling the pie.

Separate 1/3 of the dough for the lattice and refrigerate it again. Roll out the rest of the dough on a lightly floured surface using a rolling pin until it's 3mm thick. If it's too cold, wait for it to come a bit more to room temperature so that it's easier to manipulate.

Lift the dough carefully using the rolling pin and place it over the pie plate, pie pan or tart pan. Lift the sides of the dough and insert them into the corners of the pan, pressing down slightly. Don't cut the excess dough yet.

Sprinkle the base of the pie with almond flour and pour the apple pie filling on top.

Roll out the other third of the dough that we reserved until it's 2mm thick. Cut 2cm or 2/3in strips for the lattice.

Place all the strips looking towards the same direction first, leaving 1cm or 1/2in. in between them.

Lift one of the strips, folding it over itself in half. Repeat this not with the one next to it but the next, and repeat this with all of them. That's when you will cross it with another strip. Then, bring back those strips you had folded.

Repeat this with the rest of the lattice, lifting the strips you didn't lift before. You will do it for one half of the pie first, then rotate it 180 degrees and repeat on the other half.

Cut the excess of the dough leaving an extra 1cm or 1/3in. I use scissors for this purpose.

Fold the excess dough underneath the edge, making a thicker edge. If you're using a pie dish or pan that has an edge, this will be folded over that edge. If you have a tart pan like me, it will be inside the pan.

To crimp the edges, you will press the edge with one finger from the inside of the pan and surround that finger with your index and thumb of the other hand from the outside of the pan. This will form a tip. Repeat this all around the edge.

Paint the lattice and edges carefully with an egg beaten with water. Try to avoid getting the egg wash on the filling.

Dust everything with brown sugar.

Cover the edges of the pie with aluminum foil/tin foil and bake in a preheated oven at 180C/350F for 30 minutes. Remove the aluminum and bake for another 30 minutes or until the top crust is evenly golden. Also, the filling should be bubbling.

Place the freshly baked apple pie on a wire rack and let it cool down until it's just warm before serving.

If you're using a pan with a removable bottom like me, you can place it on an upside-down bowl that's taller than the edge and gently let the sides of the pan drop. After that, you can slide the apple pie off the base and onto your serving dish.

Serve a slice of apple pie with a large scoop of vanilla ice cream.