1-For the crust, combine 250 grams all-purpose flour, 50 grams granulated sugar, and 1/2 teaspoon salt in a bowl. Incorporate 170 grams cold unsalted butter until the mixture consists of tiny and medium-sized pieces. Gradually add about 60 ml cold water and knead lightly until dough forms, then chill for at least 30 minutes.

2-For the filling, peel, core, and slice 6 medium semi-sweet apples. Cook the apple slices with 30 grams unsalted butter, 100 grams brown sugar, 1 tablespoon ground cinnamon, 1 tablespoon cornstarch, 1/4 teaspoon salt, and 2 tablespoons water over medium heat, stirring until the mixture thickens to a honey-like consistency. Let it cool completely before assembling.

3-Separate one-third of the dough and chill for lattice work. Roll out the remaining dough to 3 mm thickness and place it in the pie dish. Sprinkle 30 grams almond flour or nuts to absorb moisture and prevent sogginess, then add the cooled apple filling.

4-Roll out the reserved dough to 2 mm thickness and cut into strips for the lattice top. Weave the strips over the pie, trim excess dough, fold under, and crimp the edges.

5-Brush the lattice and edges with the egg wash (1 egg beaten with 1 tablespoon water) and sprinkle with 2 teaspoons brown sugar. Cover pie edges with foil for the first 30 minutes of baking.

6-Bake at 175°C (350°F) for 50 60 minutes or until the crust is golden and filling bubbles. Cool slightly, then serve with 1 or more scoops of vanilla or preferred flavor ice cream for that classic a la mode experience.