Mix the flour, sugar, and salt together in a large bowl. Add the cubed butter on top.

Mix the dough on low speed. Keep mixing until the cubes of butter have incorporated and broken down into the flour.

With the mixer still on a low speed, slowly pour in the ice cold water and mix for about 1 minute until the dough starts to clump together. The dough will feel moist and a little sticky, but not wet.

Place pie dough on a lightly floured work surface. Fold and form a ball. Divide dough in half. Flatten each half into a 1-inch thick disc.

Wrap each disc tightly in plastic wrap and freeze for a few minutes until firm

Lightly flour your work surface and with a rolling pin, apply even pressure and roll out the dough. It should be bigger than the size of your oven dish.

Lift the rolled dough over the oven dish and use your hands to gently press it into the corner of the pie plate. Use a pair of scissors to cut off the excess dough leaving about ½ hanging over the edge.

Place butter, sugar, apple, and spices in a pan and cook, stirring occasionally, for 6-8 minutes until sauce starts to thicken slightly. Stir in rooibos and cornstarch

Preheat oven to 200°C.

Spoon the filling into the crust.

Remove the other disc of chilled pie dough from the refrigerator. Roll out the dough

Cut out shapes from the top pastry or strips to weave. Crimp or flute the pie crust edges to

seal.

Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with brown sugar

Place the pie onto a large baking sheet and bake for 25 minutes. Then, keeping the pie in the oven, reduce the oven temperature down to 190°C. Continue baking the pie until the filling is bubbling around the edges, 35–40 more minutes.

Remove and let cool

Serve this delightful apple pie warm or at room temperature, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.