Apple Pie 

preheat the oven to 200º c. sift the flour into a bowl and add the salt. chop the margarine and add it to the flour.
mix these ingredients with your hands, until they resemble breadcrumbs. add 5 tablespoons of cold water, until you get a smooth and workable dough, but without being sticky. put it on a floured surface and work it.
wrap it and put it in the fridge for 20 to 30 minutes. Take out of the fridge and cut the dough in half. stretch out one of the halves and cover a 23 x 4 cm mold with it. let the dough stand out a little. also roll out the other half, which will be used to cover the cake.
wash, peel and core apples. make thin slices with them. go putting them in a bowl with water and the lemon juice, to prevent them from turning brown. drain them and place them in the mold covered with the dough.
add the cloves and brown sugar. moisten the edges of the dough with cold water, and place the other half as a lid, taking care not to stretch the dough so that it does not shrink during cooking. glue the edges well and decorate with what is left of the dough.
moisten the dough with water and make a hole in the center of it so that the steam comes out. sprinkle with sugar. put in the oven for 20 minutes, then lower the temperature to 180º for about 15 or 20 minutes or until the filling is cooked and the pasta is golden.