It is important that the butter and water are as cold as possible; the colder, the better the pie will be. 

Cut the butter into small cubes and place it in the fridge

Find a large bowl, mix flour, sugar, and salt together, add the butter cubes, and mix with a fork. It should still have a few larger butter lumps.

Add the cold water a little at a time, press the dough together using a dough scraper against the sides of the bowl, add just enough water to bring the dough together to form a ball with your hands, and be careful not to knead too much so that the butter doesn't melt from the heat of your hands.

Sprinkle a little flour over the dough, divide it into two almost equal parts, wrap them in plastic wrap, and place them in the fridge for as long as possible, at least half an hour.

Roll them out as close to when you need them as possible.

Preheat the oven to 190 degrees Celsius (374 degrees Fahrenheit).

Peel the apples and cut them into cubes, mix them with the lemon juice and spices, and let them sit until the oven is hot.

Roll out the dough for the base and place it in the form, add the filling, and distribute the 30 grams of butter over the filling in small pieces.

Roll out the top crust, place it over the filling, and crimp the edges together with a fork. Brush with egg and sprinkle with sugar (preferably cinnamon sugar) and poke air holes in the top crust.

Bake for about an hour until it is golden and the filling bubbles up through the holes.