• Grease the inside of a baking pan with a little margarine, and spread a little flour over it.

Dough

• In a bowl, mix the flour with the salt.
  2 cups All-purpose flour, 1/2 tsp Salt
• Cut the margarine into small pieces and add to the four, mixing by hand into small crumbles.
  125-150 gr Margarine (unsalted)
• Add cold water, one spoon at a time. Mix it in using a fork first, then knead into a ball. If the dough is dry, add another spoon of water, but make sure not to add too much.
  6 tbsp Water (cold)
• Split the ball into two pieces.

Filling

• Peel the apples, remove the core and slice to slices a thin as possible. Use a sharp knife or a shredder with a slicing side.
  4-6 Apples (Granny smith)
• Pour the lemon juice and mix together.
  1 tbsp Lemon (juice)
• Mix in the sugar, flour, cinnamon and nutmeg.
  1/2 cup Sugar, 2 tbsp All-purpose flour, 1/2 tsp Cinnamon, 1/4 tsp Nutmeg powder

Combine

• On a clean surface, using a rolling pin, flatten one ball to a flat sheet, a little larger than the baking pan, and not very thin.
• Put the sheet on the greased pan, and tuck it in to fill the corners. Leave the edges to overflow. If the dough tears, use a small piece of dough cut from the edge, to close the gap.
• Cover the dough with the filling.
• Spread small pieces of margarine on top.
  1 tbsp Margarine (unsalted)
• Flatten the second ball of dough to a flat sheet, a little larger than the baking pan. Cover the filling.
• Leaving a bit of the edge to fold in and seal the pie, cut off the leftovers all around the pan.
• Lift the edges of the bottom sheet of dough, and fold them above the top layer, tighten the layers together.
• With a sharp knife, cut three cuts in the top layer to allow steams to come out during the baking.
• In an over warm to 350f (180c), bake for 50 minutes until golden brown.
• Leave to cool a little before serving as the filling may be extremely hot.