Melt the butter with water in a pan on stove, add sliced apple and cover the pan continue to cook in slow fire, until the apple was soft, uncover the pan stir in the sugar and lemon juice and cook until the sugar melted and flavor with the cinnamon powder. (You may added more sugar lemon juice and cinnamon powder to suit your taste.)
For pie crust:
Sift the flour into a large bowl, add the butter (cut into small cubes) and rub in with your fingertips until the mixture resembles fine breadcrumbs.
Stir in the salt, then add 2 tbsp water and mix to a firm dough. Knead the dough briefly, and wrap the dough in a polythene bag and store in refrigerator for one hour.
After an hour: Place the dough on the slightly flour table and divide into 2 parts and roll the 2 part of the dough separately into 2 rounds shape (12”) each, take one part of the rounded dough cover on a 9" pie pan and trim off the excessive dough beyond the pan edge and bake in the oven (350ºF) until little brown (20 minutes).
Take out and fill in the apple pie filling into it and cover the other half of the rounded dough on the top and again trim off the excessive dough beyond the pie pan edge and brush 2 tbsp of water on top and continue to bake in the oven until cooked and golden brown (30 minutes).