Make the pastry dough: In a large bowl, whisk together the flour, salt, and sugar. Scatter the cold butter cubes over the top. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse breadcrumbs — you should see small, pea-sized butter lumps remaining. This is crucial for flakiness. Drizzle the ice-cold water over the mixture and bring it together with a fork until it just forms a shaggy dough. You should feel it clumping when pressed, but it will look rough. Turn it out onto a lightly floured surface, divide in half, shape each into a disc, wrap in cling film, and refrigerate for at least 1 hour. The dough should feel firm and cold when you take it out.

Prepare the apple filling: Peel, core, and slice the apples into 5mm-thick slices. In a large bowl, toss them with the golden caster sugar, flour, cinnamon, nutmeg, cloves, and lemon juice. Let the mixture sit for 15 minutes. You'll notice the apples releasing their juices, creating a syrupy liquid — that's the base of your luscious filling.

Roll out the bottom crust: Preheat your oven to 200°C (180°C fan). On a lightly floured surface, roll one disc of dough into a circle about 30cm in diameter and 3mm thick. The dough should feel silky and cool, not sticky. Gently lift it over your rolling pin and drape it into a 23cm pie dish. Press it into the corners, leaving a 2cm overhang. You'll hear a faint rustle as the butter layers settle.

Fill the pie: Pile the apple mixture into the crust, mounding it slightly in the centre. The apples will look glossy and smell fragrantly spiced. Pour over any remaining juices from the bowl — this will create a rich, saucy interior.

Add the top crust: Roll out the second dough disc to the same size. Place it over the filling. Trim the overhang to about 2cm, then crimp the edges with your fingers or a fork to seal. Cut 5–6 small slits in the top for steam to escape. The crust should look neat and tightly sealed.

Glaze and bake: Brush the top crust with the beaten egg wash, then sprinkle generously with demerara sugar. Place the pie on a baking tray (to catch any drips) and bake for 20 minutes at 200°C. Then reduce the temperature to 180°C (160°C fan) and bake for a further 35–45 minutes. You'll know it's done when the crust is deep golden brown, the filling is bubbling through the slits with thick, jammy bubbles, and the kitchen smells like an autumn orchard. Let it cool on a wire rack for at least 2 hours before slicing — the filling needs to set, otherwise it will run everywhere.