Preheat oven 425 Deg.F (220 Deg. C)

Peel chop and core the apples, cut into small pieces or thin slices. As preferred.

Sprinkle the top of the apples with cinnamon and toss to combine all.

Melt butter in a pot on medium heat.

Whisk in flour, keep whisking until smooth simmer for a minute.

Then Whisk in your water and sugar, with continues whisking. Bringing to boil then reduce heat and simmer for 3 min. whisking all the time.

When frothy and smooth, remove from the heat.

Pour the butter sauce over the chopped apples and coat the apples while turning around.

Layer a sheet of pastry dough in the bottom of the pie dish, pressing the dough firmly to the sides and lapping the top of the pie dish.

Fill the coated apples  into the ready pie dish, making sure that the apples do not make the lips of the dough wet with sauce on the sides and edges. This will make the pasting of the dough difficult when doing a lattice on top. Leaving the apples to be higher in the middle of the dish.

Layer the next pastry dough on a floured top. Cut with a pizza cutter into strips for latticing. Take the longer strip for the middle and do a lattice over the top of the apple pie. 

Placing any left over dough on the edges and pressing the doughs together, making an edging with your fingers. 

Bake in heated oven for 15 min.

Reduce further the temperature to 350 Deg.F (175 Deg.C) and bake for a further 45 min. until browned on top  and apples are soft and filling is bubbling through the vents.

Take out of oven and leave to cool on a cooling rack at room temperature for at least an hour.

Whip some room temperature cream till set. Slice and dish up in a serving dish with a wallop of cream.

Or custard sauce. 

Enjoy