Preheat oven to 220°C (200°C fan forced). Melt butter in a saucepan and cook apple slices for 4 minutes. Stir in the sugar and cinnamon until the sugar fully dissolves. Remove from heat and set aside to cool.

Combine the contents of one sachet of Lion Pastry Mix with sugar. Add water and mix to a stiff dough, if dough is not coming together easily add more water (a teaspoon at a time) until it starts to come together.

Knead the dough on a lightly floured surface until a smooth ball forms. Separate into two even balls. Roll one ball out to 3mm thick and rest for 2 minutes to allow for shrinkage. Wrap the other ball in cling wrap and set aside.

Line a 20cm pie tin with the rolled out dough and blind bake for 15 minutes or until pastry is almost cooked. Remove from the oven and spoon cooled apple mixture into the pastry base. Roll the ball of remaining dough out to 3mm thick and rest for 2 minutes to allow for shrinkage. Cut 1cm wide strips and arrange on top in a lattice pattern.

Return to the oven and cook for 20 more minutes or until pastry is golden and dry. Serve with ice cream or custard.