Preheat the oven to 160C/325F/Gas Mark 3. Grease a deep loose bottom 8inch cake tin or a large plate.
In a large bowl, Sieve the flour. Add the caster sugar and the diced butter. Using the tips of your fingers, rub the butter into the flour until the mixture resembles fine breadcrumbs. Pour in enough water, little by little, until the mixture comes together into a dough. Kneed lightly to achieve a smooth dough. Wrap it in cling film and refrigerate for about 20 minutes.
In the meantime, in a saucepan, melt 50g of butter with the 50g of brown sugar. Add the sliced apple, cinnamon stick and cloves and bring to simmer for 5-8 minutes. In a small bowl, combine the corn flour with 3 tbsp. of cold water. When the apple start to soften, drizzle the corn flour mixture over and stir gently to combine and allow the liquid to thicken for a few 30 seconds or so. Remove from the heat and set aside to cool for 5 minutes.
Next, remove the pastry from the refrigerator. Divide the pastry into 2 pieces and roll the first ball out to line the base of the tin.
Add the cooled apple.
Roll the second ball of pastry and carefully transfer over the apple mixture. Seal the edges and clear excess of pastry hanging around the edges. Make an incision over the middle of the pie to release excess steam while baking.
Brush the pastry with milk and sprinkle some extra brown sugar over.
Place in the oven and bake for 40-50 minutes until golden brown colour. Remove the pie from the oven and set aside for 20 minutes to cool.
Serve with your favourite ice-cream, custard, or lashings of fresh cream.