Cut both sticks of butter in half so that you have 4 equal pieces. Place 3/4 into the fridge until you're ready to use them
Mix the water and flour with a butter or palette knife. Only add enough water so the mixture comes together.
Turn out onto a floured board and knead. Wrap in clingfilm, put it in the fridge and let it relax for 30 minutes.
Taking 1/3 of the remaining butter, cut up into smaller pieces and place on the first two sections of the pastry.
Cut in two equal pieces. Wrap in clingfilm and refrigerate for 2 hours.
Peel core and slice approximately 6 apples. I like to keep my apple slices pretty big so that they still have a bite to them. If you prefer a softer filling, feel free to cut them smaller.
Place pastry into pie dish, pushing it down so that it fills into the corners.
Prick the bottom several times with a fork.
In a bowl, toss the apples with the lemon juice, cornstarch sugar and cinnamon.
Fill the pie with the apple mixture.
Then, roll out the second piece of pastry dough for the top.
Place the top piece of the pie dough on top. Seal the edges with a knife or fork by pushing down. You can also crimp them with your thumb and forefinger. Cut off any excess with a sharp knife.
Put three slits in the middle of the pie to help steam escape while baking.
Serve with sprinkled sugar on top and freshly whipped cream.
It is very important when making pastry to keep all the ingredients as cool as possible.
Do not overwork or over-roll the dough.
Handle lightly and as little as possible.
Knead lightly, roll lightly. Never stretch pastry.
To prevent a soggy base, using a pyrex pie dish is preferable. The heat tends to circulate better. If you only have a ceramic pie dish, then add 15 minutes to the baking time. Cover with aluminum foil for these last 15 minutes so that the top of the pastry doesn't burn but so that the bottom can continue to cook through.