MAKE PIE DOUGH: Make the dough by whisking the flour, sugar, salt and baking powder together in a large bowl. Add the butter to the flour mixture and rub together until the mixture looks rough and flaky. Pour in the water and use a fork to mix into a loose dough. Turn out onto the bench and squeeze together into a disc, then wrap in clingfilm or plastic wrap and refrigerate for 30 minutes.

SLICE APPLES: While the dough is resting, prepare your filling. Peel and core the apples, then quarter and cut into slices 5mm (¼ inch) thick. Toss with the lemon juice and lemon zest to prevent the apple from browning.

SEASON APPLES: In a small bowl whisk together the sugar, flour and cinnamon, then stir through the apple mixture. Set aside for 10 minutes to allow the apples to release their juices.

ROLL OUT DOUGH: Heat oven to 220°C / 425°F / Gas 7 with a baking tray on the middle oven rack, and grease a deep pie dish with butter (see note). When the dough has rested, divide dough into two pieces, one slightly larger than the other. Roll out the bigger piece to a large circle on a lightly floured surface, turning the dough 90° between each roll and flouring the surface so it doesn't stick.

PLACE DOUGH IN PIE DISH: Drape the dough over the rolling pin and lift the dough into the pie dish, ease dough into the pie dish, pressing it firmly against the base and sides, leaving a pastry overhang on all sides.

ADD FILLING: Prick the base all over with a fork, scatter over the bread crumbs, and then transfer apples and any liquid remaining in the bowl. Try to have the apple slices lying as flat as possible. Transfer to the fridge while you prepare the top pastry.

ROLL OUT AND SLICE PIE TOP: Roll the second disk of dough out to a large circle. To make the lattice top, use a ruler and a pizza cutter or sharp knife to cut strips in your desired width. Arrange half of the strips over the pie in parallel lines. Fold back every second strip, lay a strip over the pie, perpendicular to the others, and then fold the strips back down.

WEAVE DOUGH: Fold up all the strips that you didn’t fold up the last time, lay another strip of pastry perpendicular to the others and repeat, weaving the pastry strips together until the pie is covered. Trim the edges of the dough, leaving a small overhang, then fold in the excess pastry from the base, rolling it onto the rim of the pie dish. Crimp or pinch edges of top to seal.

BRUSH WITH EGG WASH: Whisk egg yolk and water together, then brush the pie all over. Sprinkle with sugar then bake in the preheated oven for 15 minutes. Turn the heat down to 180°C / 350°F / Gas 4 and bake for 40-50 minutes until golden brown and the apple is bubbling.

COOL AND SERVE: Allow to cool completely in the dish before serving, a la mode if you like, with a big scoop of vanilla ice cream.