Peel and slice the apples (or pears) into small chunks.

Place apples, lemon juice, sugars, cinnamon, salt and flour in a bowl and toss with your hands until all the fruit is covered.

Cover bowl of fruit with plastic wrap and set aside for an hour or more.

Take your frozen pastry dough out and let it defrost until it is manageable but still cool, I left mine in the fridge for 1 hour and it was ready when the fruit was ready.

When you are ready to assemble the pie, turn your oven on to 180C.

Once fruit is ready, take your dough and roll out a piece big enough to cover the bottom and sides of your pie dish.

Place the pastry inside the dish and push the sides up a bit so they stick to the dish.

Take your fruit and layer it into the pie dish, making sure the entire bottom is covered. Keep layering the fruit until in reaches the top of the dough up the sides of the dish.

There will be some liquid left in the bowl, pour no more than 3/4 of a cup of this liquid over the top of the fruit before covering the pie with more dough.

Roll out more dough and either place a full round piece on top of the pie or cut into strips and create a lattice top. You can also roll out the dough and cut shapes with cookie cutters, then create a patter with the shapes.

If you place a full piece on top, cut a few slits into the dough to allow steam to escape.

Brush the pastry dough with a bit of beaten egg.

Once the pie is ready, place in the oven at 180C for about 30 minutes.

Keep an eye on the pie and if you see the edges starting to burn you can cover them with a bit of foil molded to fit the pie dish.

The pie is ready when the pastry is brown and the fruit is bubbling around the edges of the pastry.

Allow to cool down before slicing. Serve with whipped cream or ice cream.