Von: http://britishfood.about.com/od/recipeindex/r/applepie.htm

A classic dessert or tea time treat has to be a traditional apple pie. This traditional apple pie recipe is quick and easy and ensures a perfect result every time. Use cooking or Bramley apples for the best filling, eating apples don’t soften the same way.

Method

• Place the flour, butter and salt into a large clean bowl.
• Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.
• Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry.
• Wrap the dough in Saran wrap/Clingfilm and chill for a minimum of 15 minutes, up to 30 minutes.

The dough can also be made in a food processor by mixing the flour, butter and salt in the bowl of the processor on a pulse setting. When the mixture resembles breadcrumbs, add the water, slowly, through the funnel until the dough comes together in a ball. Wrap in Saran wrap/ Clingfilm and chill as above.

Heat the oven to 425°F/220°C/gas 7.

• Meanwhile simmer the apples with the lemon juice and water in a large pan until soft. Add the sugar and cinnamon to the cooked apples. Remove from the heat and add the butter and leave to cool.
  • Never did that, just chop the apples and cover with sugar, maby some lemon and cinnamon to your taste
• Roll out half the pastry and line a 7 inch/13cm pie dish. Put the cooled, cooked apple mixture into the pastry case.
• 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 crimp the edges to decorate.
• Brush the top of the pie with milk and bake at the top of a hot oven for 20 – 25 minutes.
  • More like 40 min when apples aren’t precooked
• Serve hot or cold with cream, ice cream or custard sauce.