Ingredients:

Dough:

360 grams of flour

3 tablespoons of sugar

1 teaspoon of table salt 

250 grams of butter of room temperature

90-120 ml of cold water

A little milk to pour over

Filling

2.2 kg, approximately 10 big apples (peeled and cut in semicircles)

70 gr of sugar

2 tablespoons of brown sugar 

1½ tablespoons of lemon juice

½ teaspoon of ground cinnamon

½ teaspoon of table salt

1½ tablespoons of corn starch

Directions to cook

1. Prepare the pastry - Mix flour, 2 tablespoons of sugar and salt in a bowl. Add butter cut in cubes and make pastry by hands. Add 6 tablespoons of cold water and beat it up by a fork. If necessary, add 1-2 spoons of water. Place the pastry on the flour and knead 3 times. Extra kneading is not necessary. Make pastry into a clod and divide it into two pieces (one big and one small clods). Give a shape of a disco, cover it by plastic wrap and put in the refrigerator for 30 minutes. (The pastry can be prepared in advance and can be stored for 5 days in the fridge or the pastry can be frozen for up to 3 months. One day prior to baking thaw the pastry in the fridge). 
2. Heat the oven up to 220 ⁰C. In the meantime, prepare the filling: Cook the apples with white and brown sugar, lemon juice, cinnamon and salt on a medium flame in the saucepan with a thick bottom. Stir for about 10 minutes untill the apples become a bit soft. Be careful not to make apples too soft.  
3. Take the apples off the stove, add some starch and stir. Transfer the apples to the baking case and place them in the freezer for 15 minutes to cool down. 
4. Meanwhile, roll out the pastry between two sheets of baking papers for about 30 cm in diameter (for a form of 22 cm in diameter). Remove one sheet of baking paper and place the pastry on the form. Then remove another sheet of the baking paper. Roll out the rest of the pastry up to 25 cm in diameter and set aside for a while.
5. Take the apples from the freezer and distribute them (along with the juice) evenly onto the pastry. Then remove the first layer of paper from the second rolled pastry and cover the pie with it. Remove the rest sheet of the paper. Stick the extra edges of the first layer of pastry (2 cm) to the second layer along the perimeter. Cut the top layer of the pastry with a sharp knife in several places, so that the steam would exit when baking. Apply some milk on the pie with a brush and sprinkle it with powdered sugar. 
6. Place the pie on the botom shelf of the oven and bake for 10 minutes. Then reduce the heat to 180 ⁰C and continue baking for 40-50 minutes until the pie turns golden. Finally, let the pie cool for about 45 minutes before serving it to the table.