Prepare the pie dough by sifting flour and salt.

Add cold butter to the flour mixture.

Mix the butter and flour using a cutting motion until crumbly.

Add cold water and mix gently to form a dough ball.

Wrap the dough in plastic and refrigerate for 30 minutes.

While the dough chills, prepare the apple filling.

Slice apples into 0.5cm thick pieces.

Cook apples with sugar and lemon juice over medium heat.

Add cinnamon powder and continue cooking until no liquid remains.

Roll out the chilled dough to 0.3cm thickness.

Place the rolled dough into a tart pan and prick the base with a fork.

Fill the tart with the prepared apple filling.

Cut remaining dough into strips and arrange in a lattice pattern on top.

Brush the top with beaten egg for a golden finish.