In a food processor, blitz the flour, salt and sugar until evenly distributed.

Add in the very cold, cubed butter and blitz until the mixture resembles breadcrumbs.

Pour in the water and blitz again until a dough has formed. The dough may be quite wet so make sure to dust your worktop generously with flour.

On a clean and generously floured surface, tip out your pastry dough. Using the extra flour on the surface, fold the dough in on itself a couple of times until it is a little drier, but still soft. Be careful not to overwork the dough here.

Split the dough in half and press the halves gently into disc shapes. Wrap each half in cling film/plastic wrap/beeswax paper. Chill for at least 30 minutes in the fridge.

After your dough has chilled for at least 30 minutes, retrieve one disc of dough from the fridge.

Generously grease a 9 inch pie dish with butter and set aside.

On a clean and lightly floured surface, roll the dough out so that it is slightly bigger than your pie dish and is around ½ cm in thickness. Carefully lift the dough from the surface and sit it into your greased dish, pressing gently into the grooves.

Trim off any excess dough from around the dish and wrap it in the cling film/plastic wrap/beeswax paper that you used before.

Place the dish and extra dough back in the fridge to chill for a further 15 minutes.

Cut up the apples either in slices or cubes, being sure to slice off the skin and dispose of it (the skin on cooking apples can be quite bitter). Place the apple in a large bowl or dish for now.

Make sure to squeeze lemon juice over your chopped apple pieces to prevent them from browning.

Preheat your oven to 180°C [350°F] or 170°C fan.

Retrieve your pie dish and all of your other pastry from the fridge. Place your chopped apple into the dish. You need more than you realise as the apple will shrink during baking, so don’t skimp out here.

Sprinkle the sugars over the apple pieces in the dish.

On a clean and lightly floured surface, roll out the second disc of pastry so that it is slightly bigger than your dish and is around ½ cm in thickness.

Lay the pastry over the dish to create the lid of the pie. Trim off the excess and then pinch the base and lid dough together to seal it.

Gather the leftover pastry and roll it out to about ½ cm in thickness. Cut 9 strips from the pastry to use for your lattice.

Place five strips of the pastry vertically on your pie, leaving equal gaps in between.

Take the remaining strips and place them horizontally over the pie, leaving equal gaps in between.

To create the lattice effect, lift the end of the first horizontal strip and tuck in under the first vertical strip. Leave the same horizontal strip laying over the second vertical strip, then tuck it under the third vertical strip. Leave the same horizontal strip laying over the fourth vertical strip and then tuck it under the last vertical strip. This is the first of your lattice pattern complete!

Do the complete opposite of step 8 with the second horizontal strip, to create the reverse effect.

Follow step 8 exactly with the third horizontal strip, then reverse it again with the last horizontal strip. Your lattice pattern is now complete!

Using the remaining pastry, roll it out and cut out your chosen cartoon faces and their features, representing Edward and Alphonse. Place these on top of the lattice.

Gently brush the entire pastry lid with a whisked egg or milk of your choice to create the glaze.

Place your pie on a baking tray and slide it onto the middle shelf of your preheated oven.

Bake the pie for 45 - 50 minutes or until golden brown and the apples still have a slight firmness to them when you test with a skewer.

Once baked, leave to cool on a wire rack for at least 4 hours, if not overnight.