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Sieve the flour and add the butter, which you have cut in very small pieces. The butter needs to be cold and firm, so this is done best directly after you have taken it from the fridge. Now add the other ingredients mentioned under pastry and with your hand(s) kneed into a firm dough that does not stick to the bowl. Put it in the fridge for about half an hour so that it is easier to handle when you need to roll it out.
After this break of half an hour you start peeling the apples and cutting them in small pieces. These pieces you mix with the other above mentioned ingredients for the filling. Except for the apricots or sultanas to absorb excess moisture, as you will only need them if you use apples that are making the pastry soggy. In which case you put them on top of the pastry on the bottom of the form. If you are using Cox apples I have found that you don’t need to do this. They are just about right!
Roll out the pastry to about 0,5 cm and cover the form you are using with it. A “spring” form works best or maybe a tin with a loose bottom. The quantity is enough for a form of about 20 to 25 cm diameter. 1/3 should about cover the bottom, 1/3 the rim (depending on the height of the rim) and the rest is used for decoration.
Fill the form with the apple mixture, decorate the top with the remaining pastry, brush the pastry with some beaten egg en bake in the over for about 75 minutes at a temperature of 175 degrees C.
Enjoy!