It is best to use a couple of different kinds of baking apples, as they will each lend their own flavors and nuances to the dish. It is important to rotate the pan and change the temperature partway through the baking process.
In a large bowl, combine all the pie crust ingredients. Crumble lightly together until well combined. Mix in the cold water and bring the dough together with a fork. Divide the dough into two pieces and set one back in the bowl covered with a damp towel. Roll out the first piece of dough on a generously floured surface until about 4 mm thick, or large enough to cover the bottom and side of a pie pan. Place the rolled-out dough in a pie plate or dish.
For the apple mixture, in another bowl combine apple mixture ingredients. Pour the apple mixture into the prepared pie dish. Place the 28 g of butter around the top of the apple mixture, in small pieces. Roll out the remaining dough into a top crust and place on top of the pie. Crimp the edges of the pie and cut off any excess dough. Cut a few small vent slots in the top of the crust. Place on the wire rack set on position 2. Turn the convection steam oven on by selecting the Auto Steam Bake Mode set to 230°C. Set the timer for 30 minutes. After 30 minutes, open the oven and rotate the pie. Reduce the temperature to 210°C and set the timer for 20 minutes. After 20 minutes, remove the pie and place on a cooling rack. Allow to cool for 45 minutes before serving.