Combine flour, salt, sugar and HICAPS Buttercream.

Mix ingredients until mixture resembles a coarse meal, with just a few pea-sized pieces of butter remaining.

Add 3-5 tbsp of cold water until dough is crumbly but holds together when squeezed with fingers.

Divide dough into 2. Wrap each piece with plastic wrap. Let it rest for an hour.

Peel apples and slice thinly.

Drizzle and mix with lemon juice to prevent it from browning.

In a small saucepan and medium heat, combine sliced apples, sugar, and brandy.

Add cinnamon powder and nutmeg, mix evenly.

After a few minutes, add Apple Cinnamon Emulco to enhance the flavor and aroma.

Add water and flour to thicken the mixture. Continue mixing.

Set aside.

Roll out 1 dough into a surface with flour until 10" wide.

Keep dusting with flour to prevent it from sticking to table surface.

Transfer dough to your pie pan.

Fill the pie shell with apple filling. Set aside.

Add bits of butter on top.

Roll out the 2nd dough and cut into 1' wide strips.

Cover top layer of pie with dough strips.

Weave the dough strips by alternating each strip.

Seal and crimp the dough edges of the pie by pressing it with your fingers.

Brush with egg wash and sprinkle with sugar for more golden brown effect.

Bake at 450 degrees F first for 15 minutes.

Then reduce the heat to 350 degrees F and continue baking for another 30 minutes or until golden brown.

Cool for 10-12 minutes before serving.

Enjoy.