Sift 200g of all-purpose flour into a bowl.

Add 60g of sugar to the flour.

Dice 100g of cold butter and add it to the mixture.

Add 2 egg yolks to the mixture.

Use a scraper to cut the butter into the flour mixture until crumbly.

Knead the dough lightly by hand and refrigerate for 30 minutes.

Peel and dice 1 apple.

In a saucepan, combine the diced apple, 60g sugar, 0.5 tbsp cinnamon, and 50ml water.

Add 0.5 tbsp lemon juice and continue cooking until the mixture thickens.

Roll out half of the chilled dough and place it into a pie tin.

Prick the dough with a fork to prevent bubbling during baking.

Spread the cooled apple filling evenly over the crust.

Roll out the remaining dough and cut into strips for a lattice top.

Arrange the strips in a lattice pattern over the filling and seal the edges.

Brush the lattice top with milk for a golden finish.

Bake in a preheated oven at 200°C for 40 minutes.

Cool the pie completely on a wire rack before slicing.