Directions

1. For the pastry, hand rub the butter into the flour, stir in the sugar and cold water to form a dough mixture.
2. Store in the refrigerator for 20-30 minutes.
3. Separate off 2/3 of the dough and roll out about 2 mm thick. Transfer to a 35 by 12 cm loose bottomed tart tin and roll out to cover entire bottom.
4. Roll out the remaining dough slightly thicker and roughly 1-2 cm bigger than the tin. Place on a baking sheet.
5. Transfer both dough dishes to the refrigerator to chill for an hour.
6. Preheat the oven to 350˚F. Mix all of the filling ingredients together Crumble the biscuits using either a mortar and pestle or a plastic bag with a rolling pin. Sprinkle the biscuit crumbs over the chilled pastry lined tart tin. Pour in the apple filling and its juices evenly across the top.
7. Cut the pastry for the topping into slightly less than 1 cm strips. Cautiously lay the strips across the pie, overlapping a little in places and leaving gaps in others. Cut off the excess pastry from the edges.
8. Brush the pie with egg wash and bake for 40 minutes, or when the pastry is browned and dry.
9. Allow the pie to cool on a rack and then remove it from the tin before adding pairs of monster eggs in the pastry gaps.