make your normal short pastry and chill in the fridge for about an hour. You know what dish or plate you're using, for mine I make 1lb flour 1/2lb fat with 2:1 split in the pastry for base and lid.
blind bake the base, whilst simmering the chopped apples, these should be just enough to slightly soften.
sprinkle finger crushed cinnamon bark into the apples, and add raisins or other dried fruits if you fancy them, I don't use sugar.
Leave apples and base to cool before filling.
Add lid with all fancy embellishments that you like, you know, pastry leaves, whatever.
put in the middle of the oven @ 200c for about 15 - 20 mins, or until the crust is honey amber colour.
Serve with hot egg custard, or cold with unsweetened extra thick double cream, or clotted cream.
And ignore the food police, taste, flavour, is the important thing.