Sprinkle your pie dish lightly with Plain Flour and set aside.
Peel, core and cut up your apples, add them to a large saucepan/pot.
Add to the pot the rest of your 'filling' ingredients (salt, cinnamon, nutmeg, self-raising flour, sugar and water)
Simmer on a low heat until apples have softened, and a thick sauce has coated them. Set aside.
Combine your dry 'pastry' ingredients (self-raising flour and sugar) and butter into a bowl.
Using your hands, rub the butter into the dry ingredients until crumbly.
Form a well in the centre of your bowl and add your egg and water.
Combine ingredients using a butter knife until it can be rolled into a ball.
Lightly flour your bench and your hands and place your ball of pastry upon the flour.
Knead your pastry, adding small amounts of flour to the surface as needed until it is no longer sticky.
Separate your pastry into two halves and using a rolling pin (or in my case a wine bottle) roll your two lots of pastry out thin, to around 2mm - 3mm thick.
Use one half to line your pre-prepared pie dish, ensuring you cut off any pastry that overhangs the edge of the dish, and carefully slice the other half into roughly 2cm wide strips.
Retrieve your filling and pour it into your now pastry lined pie dish and work it into all the edges, being mindful to also form an even layer.
Weave together your strips of pastry to form a lid, again cutting off any pastry overhanging your dish.
Using a fork gently press the ends of the strips into the pastry already lining your dish, this will ensure it doesn't lift away when it's baking.
Using a pastry brush, lightly brush your pastry strips with milk, sprinkle your pie with sugar, and pop into the oven to bake for 45 minutes, or until pastry has browned to your liking.