In a large bowl whisk the flour and salt together.

Add half the butter and cut in with a pastry blender or two forks used scissor fashion until small crumbs form.

Add the rest of the butter and repeat until small, uniform crumbs form.

Add the water, a tablespoon at a time, and toss with a fork to moisten the dough evenly.

To test for the right texture, squeeze a chunk of it together, it should stick together easily. If it falls apart add more water.

Turn the dough out on a lightly floured surface and divide in half.

Wrap each piece in plastic and refrigerate 20 minutes.

In a large bowl toss the apples, lemon juice, corn starch, brown sugar, cinnamon, nutmeg and a pinch or two of salt together.

Line a large baking sheet with parchment paper making sure it goes up the sides and over the edges in case the pie leaks.

Flour a large work surface and roll one of the halvesout into a 9 x 12-inch rectangle. Fold it in half then in half again and transfer to the baking sheet. Unfold.

Roll the remaining crust out to a 9 x 12-inch rectangle.

Top the bottom piece with the apples leaving a 1-inch border - spread them out evenly.

Fold the remaining crust up in half then half again and top the pie with it - unfold.

Fold the edges of the bottom crust over the top and press together.

Go around the border with a fork pressing the crust together again. Refrigerate 20 minutes.

Meanwhile preheat the oven to 400 degrees F.

Bake the pie 20 - 25 minutes until golden brown around the edges. Cool on the baking sheet.

Whisk the confectioners' sugar with 1 tablespoon milk at a time to make a thick icing. Slather over the top and garnish with sprinkles.

Cut into squares to serve. Refrigerate leftovers.