Whilst your pastry is relaxing in the fridge you can make your spicy apple pie filling, this will take about 15 minutes to do so start in once the pastry has 15 minutes left in the fridge.
Preheat your oven to 220°C/200°C fan oven/Gas mark 7 and put in a baking sheet to warm.
Grease your pie dish with butter.
Fill a large bowl with iced water, the colder the better, add the juice of your lemon.
Peel and core your apples one by one. As soon as each one is done pop them into your bowl of iced water.
When all of the apples are prepared, drain them through a colander, return them to the empty bowl and pour over the freshly boiled water, cover and set aside for 10 minutes.
Meanwhile, lightly flour your work surface then take one half of your pastry from the fridge and roll out to about a 12 inch diameter circle.
Drape the pastry circle over your rolling pin and transfer to the pie dish, gently press down so the pastry covers the full dish and sides, and leaves a slight overhang over the edge.
Lay your tea towels out one on top of the the other, then drain your apples using the colander again.
Transfer to apples to the tea towels and pat to dry thoroughly.
Return the apples to the bowl, and sprinkle over the granulated sugar, cinnamon and cornflour.
Mix well together to ensure all of the apple slices are coated.
Lift the apples from the bowl with a slatted spoon to ensure that excess sugar and cinnamon are drained away and transfer to your pastry covered pie dish.
Add the apple in layers, so that they are evenly spread out.
Roll out the remaining disc of pastry, again to 12 inches in diameter, and cover the pie, letting the excess hang over the edge equally.
Trim the pastry around the edge of the pie leaving about an inch around the edge.
Fold both edges together between and under themselves so that they are double up around the edge of the pie dish, and are tucked in all around the edge.
Crimp around the edges to seal with your forefinger of your left hand and and thumb and forefinger of your right hand - or use the top of a spoon to press together to seal the crust.
Make a hole in the centre of the pie and 4 slits in the top so that steam can escape when baking.
Beat your egg together than brush over the top of the pie with a pastry brush.
Transfer to the pie to the baking sheet and bake for 15 minutes, then turn the oven down to 190°C/170°C fan/Gas mark 5 for a further 25 minutes.
Bake until the pie is a deep golden brown colour, to ensure that the base is thoroughly cooked.