Add the flour, cold butter and sugar into a bowl. With the Hand Mixer, start mixing the ingredients using the beating attachments, until it reaches a sandy consistency.

Next, add the water and continue mixing gently, until a dough is formed.

Bing into a ball, cover and chill for 30 minutes.

Prepare the apples by washing and peeling, then cut into small cubes.

Add the lemon juice, brown sugar, cinnamon and flour and mix everything well to ensure the apples are evenly coated.

Add the almonds and crumble in the amaretti biscuits.

Once the dough has rested, place onto a floured worksurface and cut in half. Roll both halves into large circles, to fill and top the dish.

Lay the pastry over the flan dish and press into the corners. Pierce the bottom of the dough all over with a fork and pour the filling into the dish.

Using the second half of the dough, cover the pie filling. Trim the edges and seal them.

Brush with milk and egg, sprinkle with sugar and bake at 180°C for 60 minutes, or until golden brown.