For the pie

Divide the dough in half. Roll out one-half of the dough to a thickness of 3mm approximately. Brush the pan with a little butter and line the pie pan with the dough so that it covers the bottom and sides and slightly overhanging over the edge of the pan. Combine the sugar, cornstarch, salt, cinnamon, lemon juice and melted butter and toss with the apples. Fill the pie shell with the apple mixture. Brush the rim of the dough with egg wash. Roll out the remaining dough to the same thickness and place it over the filling. Crimp the edges to seal, and then cut a few vents in the top of the pie. Bake at 190οC until the filling is bubbling and the crust is a rich golden brown, about 45 minutes. Serve warm, or cool to room temperature before serving.