Roll out half the dough, line a 9" (23 cm) pie pan with the dough.
Pare and core the apples.
Mix the sugar, flour and spices together.
Sprinkle 1/2 on the pastry.
Fill with apples then sprinkle with the remaining sugar.
Dot with butter.
Roll out the remaining dough, layer on top.
Tuck the edges under and flute the sides.
Cut the top pastry to allow the steam to escape.
Brush with egg.
Bake in a preheated 425°F (215°C) oven for 45 minutes or until golden brown.
Cool before serving.