1. Add the flour, sugar, salt and butter to a food processor. The butter should be sliced into tablesppon size pieces and chilled in the freezer for an hour. Mix these ingredients together with the food processor.

2. Add ice water to the dough, one tablespoon at a time, to help it come together. When finished, put the dough in  a bowl and stick it in the fridge for 2 hours.

3. Let the dough sit on the counter for 15 minutes before you start working with it. Have a well-floured surface to work on. cut the dough roughly into two pieces and roll into balls. Use a rolling pin to roll out the dough. Flip the dough after each pass of the rolling pin.

4. Put the dough for the bottom of the pie in a pie tin. Set the dough for the top of the pie aside. While you make the filling, leave the dough in the fridge.

5. Cut the apple into sections and remove the core. Peel the skin off if you would like to.

6. Mix the sugar and cornstarch together along with salt and cinammon. Toss the apples into the mix until they are nicely coated.

7. Place the filling in the pie tin. Gently place the dough for the top of the pie over the filling. Trim the excess dough, leaving three quarters of an inch hanging over the pie tin. Take the top crust and fold it gently under the bottom crust. Pinch them together with your thumb and forefinger all around the pie. You oculd also use a fork to make marks for extra decoration.

8. Take the egg wash and gently paint the top crust with a pastry brush.

9. Bake the pie for an hour at 375-400 degrees.