<p>1. Sieve the flour and salt into a bowl then rub 140g of butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.</p>
<p>2. Add the cold water to the flour mixture. Using a knife, mix the water into the flour, using your hand to firm up the mixture. The pastry should be of an even colour and suitable consistency for rolling.</p>
<p>3. Clill the dough whilst you do the apples.</p>
<p>4. Add 100g of butter and 100g of sugar into a heavy based pan and melt. Add the apples cover and simmer in the butter for about 10 minutes on a low heat. Remove from the heat and allow to cool.</p>
<p>4. Heat the oven to 400&deg;F/200&deg;C.</p>
<p>5. Roll out half the pastry and line an&nbsp;8 inch/20cm pie dish. Put the cooled, cooked apple mixture to the pastry case.</p>
<p>6. Roll out the remaining pastry to make a lid for the pie. Damp the edges of the pastry in the dish with a little cold water, cover with the lid and press the edges firmly together and flute the edges with a pinching action using your fingers and thumb.</p>
<p>7. Brush the top of the pie with milk and bake at the top of a hot oven for 20 - 25 minutes.</p>
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