Add the flour with the salt to a large bowl, then add the butter. Coat the stick of butter with flour in the bowl, then using a bench scraper cut the butter lengthwise in half, then lengthwise in quarters, coating each newly cut side in flour. Dice the butter and cover each piece in flour, then with a pastry cutter press the mixture as you would mash potatoes.

Add the ice-cold water little by little and mix quickly with your hands just enough to create a ball of dough. Work the dough as little as possible.

Wrap the ball in plastic wrap and refrigerate for at least one hour, better overnight.

The day after, prepare the filling. Peel the apples, quarter them to remove the seeds and dice them.

Collect the diced apples into a bowl and drizzle them with the juice of half a lemon. Add a spoonful of corn starch and a pinch of salt. Mix thoroughly, then add the crumbled almond paste cookies.

Take out the pastry dough from the refrigerator and divide it in a half. Roll out half of the pastry dough with the help of a rolling pin on a floured surface to line an 18 cm (7 inches) round pie pan, previously greased with butter and dusted with flour. Roll the dough into a larger circle so that there is enough crust to go up the edges of the dish, so that you can seal the filling inside and trim the excess dough afterwards.

Now scoop the diced apple filling into crust.

Roll out the second piece of dough and cut it into strips. You can weave them directly on top the apple filling, or create a lattice pattern on a sheet of parchment paper, press it gently with a rolling pin to help it retain its shape, then slide it over the apples.

Close the edges of the pie crust by pressing them with your fingers, then trim the excess dough with a knife or a pair of scissors. Now seal the edges with the prongs of a fork.

Sprinkle the pie with a spoonful of cane sugar and stash in the freezer for about 10 minutes.

In the meantime, heat the oven to 220°C (425°F).

Bake the apple pie for 10 minutes, then lower the temperature to 190°C (375°F) and bake for 30 more minutes.

Leave the apple pie on a wire rack to cool down for a few hours before serving.