Dough: Mix sifted flour with sugar and salt. Add the chopped butter and grind until crumbly. Pour in 3/4 cup cold water, stir with a silicone spatula until the dough forms a ball. If the dough is still dry, pour in the remaining water. Use your hands to form a soft and crumbly ball of dough. Divide into 2 parts, one larger than the other. Place the dough on plastic wrap and form it into a 1-inch rectangle, do the same for the second piece of dough. Wrap them in cling film and refrigerate for 2 hours.
Filling: Peel and cut apples into cubes, squeeze with lemon juice. In a separate bowl, combine sugar, cornstarch, ground spices, and salt. Add the mixture to the sliced apples and stir.
Assembling the cake: Preheat oven to 375F, oil a 10 * 15 * 1-inch pan. Take out a large piece of dough and roll it out on a floured surface with a rolling pin to 18 * 13-inch size. Using a rolling pin, transfer it to the pan. Carefully push inward and into the corners, and put in the refrigerator. Roll out the second sheet of dough to 16 * 11. Remove your pan from the refrigerator, pour and distribute the apples.
Then cover with a second sheet of dough. Pinch the protruding edges of the dough tightly with your fingers and fold inward. Use a knife to puncture the entire surface of the cake to release steam during baking. Brush the pie with heavy cream or whipped egg with water.
Bake 40-45 minutes until the edges are golden brown and the filling begins to bubble through the slotted holes. Cool the pie completely before serving.