In a medium mixing bowl, combine the flour and salt. Cut the butter into small pieces and rub it into the flour until you achieve a fine, crumbly texture. Stir in the sugar and mix well. Gradually add the cold water, mixing with a fork. Finish by hand and form into a ball. Flatten the ball, wrap in plastic wrap, and refrigerate for 30 minutes.

Preheat the oven to 190°C. Butter and flour a pie dish (or cake pan) that is 24-26 cm in diameter and at least 2 cm deep.

Meanwhile, prepare the filling: peel, core, and slice the apples, mixing them with the lemon juice and zest in a large mixing bowl.

In a bowl, mix the sugar, flour, cornstarch, salt, and allspice. Sprinkle this mixture over the apples and mix well. Add the hot cider or apple juice, ensuring all apple slices are coated.

When the pastry is ready, divide it into 2 pieces, one twice as large as the other. The larger piece will be the base of the pie, and the smaller will be used for the lattice topping.

Roll each piece of pastry into a large disk, about 0.5 to 1 cm thick.

Line the pie dish with the larger pastry, trimming the edges to slightly overhang the dish.

Fill the base with the apple mixture and dot with butter.

Cut the second pastry disk into strips about 2 cm wide, and weave a lattice design over the pie, sealing the edges with a fork.

Beat the egg with a tablespoon of water and brush it over the lattice and edges. Sprinkle a little powdered sugar on top for a shiny, crispy finish.

Bake for 50 minutes in the middle of the oven, until the filling starts bubbling. Check after 20 minutes, covering the edges with aluminum foil to prevent burning.

When the pie is ready, remove it from the oven and let it cool completely. Serve with some vanilla ice cream.