Measure the ingredients for the pastry and let it rest in the refrigerator for 30mins.
To a big bowl add flour, granulated sugar, salt, baking soda and give it a good mix.
Now add cold cubed butter to this.
With your fingertips, rub the butter well into the flour mixture until it resembles crumbs.
Beat the egg and add it to the crumbs to form the pastry. Work with it quickly so that the butter doesn't melt.
Press the pastry into two discs, one slightly smaller than the other. Wrap each in a clingfilm and put them in the fridge to rest for at least 20 mins.
Pre heat the oven to 180°C. Prepare your tin and keep aside.
Peel, core and slice the apples. Mix with the lemon juice and toss as you slice so that the sliced apples don't brown.
In a large bowl, mix all the remaining ingredients for the apple filling together with the apple. Give it a good toss. Let it stand for 15 mins.
Roll out the larger disc of pastry and line the buttered tin with it. Let the sides hang out a little.
Next add the apple filling and the juices evenly.
Then roll out the smaller disc of pastry to form the top. Lay it over the pie, and then curl edges inwards, crimping them to seal. Or crimp the edges with two fingers pushing it towards the front... DO NOT forget to make small incisions in the centre of the top so that there is enough air circulation while baking.
Decorate with any leftover pastry if you wish. Brush the top with some soft butter and sprinkle with brown sugar. This makes the top more crunchy, caramelises the sugar and turns the top into a cookie with the insides still remaining soft.
Bake it for around 1hr to 1hr15mins until the top browns completely. Let it cool a little before unmoulding.