1For the dough, mix flour, salt and butter (either by hand or using a food processor).
2Mix until it looks like wet sand.
3Add the ice water, just enough to make it a manageable dough that pulls away from sides of bowl.
4Knead a little more on the work surface.
5Divide dough in half. Form two balls and crush slightly.
6Wrap in plastic wrap and refrigerate for an hour.
7For the filling.
8Peel and cut the apples into thick slices.
9Soak apples in lemon juice to prevent from browning.
10Sprinkle apples with spices, brown sugar, a pinch of salt and cornstarch.
11Heat butter in a pan and cook for 5 minutes until the apples begin to soften and all the ingredients are well mixed.
12Remove from heat and add the agave syrup and set aside.
13Preheat the oven to 200°C (approximately 400°F).
14Remove half of pastry dough from the refrigerator. Flatten half very fine with the rolling pin.
15The dough should be around 3 mm (approximately 1/8 inch) thick.
16Cover the inside and walls of the pan with the dough, leaving a little extra dough on the outside.
17Fill with apple mixture, flattening with a spoon. Sprinkle with lemon zest.
18Take the other half of the pastry dough from the refrigerator, roll it flat with the rolling pin and cover the pie.
19Seal the pie by pressing together the edges of the two layers of dough and cutting away the excess.
20Shape remaining dough into decorations for top of pie.
21Paint the surface with a little milk.
22Bake at 200°C (approximately 400°F) for 50-60 minutes or until the surface is golden brown.
24Serving suggestion: serve with vanilla ice cream or custard cream.