Preheat an oven to <temperature>320<unit>ºF</unit></temperature>

Peel, core and slice <quantity>12</quantity> baking apples

Place the apples in a large baking dish. Juice <quantity>½</quantity> lemon on top

Add <quantity>¾<unit>cup</unit></quantity> of sugar

Add <quantity>2½<unit>tbps</unit></quantity> of cornstarch

Add <quantity>1½<unit>tsp</unit></quantity> of cinnamon powder

Add <quantity>1<unit>tsp</unit></quantity> of vanilla extract

Add <quantity>¼<unit>tsp</unit></quantity> of salt

Gently mix until the apples are coated

Bake apples for 15m until the juices start to run

Remove from the oven. Cool completely at room temperature

Refrigerate for at least 30 minutes to chill. The Apple Cinnamon Pie Filling is ready

Add <quantity>300<unit>g</unit></quantity> of all-purpose flour to a large bowl

Add <quantity>½<unit>tsp</unit></quantity> of salt and mix

Add <quantity>225<unit>g</unit></quantity> of cold, cubed butter

Quickly cut the butter into the flour mixture until pearl size beads are formed

Add <quantity>100<unit>ml</unit></quantity> of cold water, <quantity>50<unit>ml</unit></quantity> at a time. Stir to incorporate

Quickly and firmly knead the dough until it comes together. Divide into two equal pieces and form two balls

Wrap each ball in cling film and flatten slightly

Refrigerate for at least 30m until chilled and smooth

Remove the dough from the refrigerator. Let it rest for 10m at room temperature

Preheat an oven to <temperature>180<unit>ºC</unit></temperature>

Work one ball of dough with your hands to make it more malleable

Generously flour a clean surface. Shape the dough into a round disk

Roll the dough, working from the center outward. Continue until the dough is about <quantity>32<unit>cm</unit></quantity> wide

Fold the dough in half twice. Place the tip in the center of a <quantity>20<unit>cm</unit></quantity> pie pan and unfold

Spread the chilled apple cinnamon filling in the pan

Dust the work surface with more flour. Shape the second ball of dough into a round disk

Roll the dough, working from the center outward. Continue until the dough is about <quantity>32<unit>cm</unit></quantity> wide

Cut the dough into <quantity>8</quantity> strips with a fluted pastry cutter. Each strip should be approximately <quantity>2½<unit>cm</unit></quantity> wide

Lay alternate strips over the pie, about <quantity>1<unit>cm</unit></quantity> apart

Fold back two alternate strips. Place a new strip across, then unfold the original two strips. Repeat the process three more times, alternating the strips that are folded back

Trim the extra crust from around the top edge, leaving approximately <quantity>2<unit>cm</unit></quantity> of overhang

Roll the dough inward into the cavity. Press to seal

Pinch the dough with two hands all the way around to make a fluted edge

Separate the yolk from <quantity>1</quantity> egg

Whisk the egg yolk with <quantity>1<unit>tbsp</unit></quantity> of water

Brush the entire pie with the egg wash

Sprinkle the pie with <quantity>2<unit>tbsp</unit></quantity> of coarse sugar

Bake for 55m, until the pie begins to bubble slowly and the crust turns a deep golden brown

The Apple Cinnamon Pie is ready. Allow to cool slightly and enjoy!