Prepare the dough and let it rest while making the filling.

In a pan, melt butter and add chopped apples. Cook until apples release water.

Add sugar and cook until the apples are tender but not mushy. Remove from heat and mix in cinnamon powder. Let it cool.

Roll out the rested dough and fit it into a pie tin. Poke holes in the base.

Add the cooled apple filling evenly into the pie crust.

Cut strips of dough and brush egg wash on the edges of the crust.

Arrange the dough strips in a lattice pattern over the filling. Brush the top with egg wash.