In a medium mixing bowl, combine the flour and salt. Cut the butter into small pieces and rub it into the flour until it resembles a fine, crumbly texture. Add the sugar and mix well. Gradually add the cold water, mixing with a fork, and then finish by hand to form a dough. Flatten into a disk, wrap in plastic, and refrigerate for 30 minutes.

Meanwhile, prepare the filling by peeling, coring, and slicing the apples, then mixing them with lemon juice and zest in a large bowl.

In a bowl, mix the sugar, flour, cornstarch, salt, and four spices. Sprinkle this mixture over the apples and mix well. Add the boiled cider or apple juice and stir until all apple slices are coated.

Once the dough is ready, divide it into two pieces, one being twice the size of the other. The larger will be for the bottom crust while the smaller will be for the lattice top.

Roll each piece of dough into a large disk about ½ to 1 cm thick.

Preheat the oven to 190°C. Butter and flour a tart pan (or cake pan) that is 24-26 cm in diameter and at least 2 cm deep.

Line the tart pan with the larger disk of dough, trimming the edges so they slightly overlap the pan.

Fill the tart bottom with the apple mixture and add the butter pieces on top.

Cut the second disk of dough into strips about 2 cm wide. Weave a lattice top on the pie and crimp the edges with a fork.

Beat the egg with a tablespoon of water and brush it over the lattice and edges. Sprinkle some powdered sugar on top for a glossy and crispy finish.

Bake for 50 minutes in the middle of the oven, until the filling begins to bubble. Check after 20 minutes and cover the edges with aluminum foil to prevent burning.

Once the pie is done, remove it from the oven and allow it to cool completely. Serve with a scoop of vanilla ice cream.