Peel and core the apples. Slice them into 1-1.5 cm thick pieces. Heat the butter in a frying pan, add the apple slices and sugar. Cook for about 6-8 min. until slightly tender and golden. Remove from heat and set aside to cool.
Whisk the flour and salt in a bowl. Cube the chilled butter. Add them with the oil and cream to the flour. Working with a butter knife or spatula, bring them together until resembling breadcrumbs. Add 1-2 tsp of cold water, using your hand, mix the water into the dough to make a soft even dough. Add one or two tsp of water if needed.
Divide the dough in two unequal pieces, around 40%-60% is a good division. Flour a rolling pin and work surface. Roll out the bigger piece of dough into a disc, slightly larger than your pie dish. Transfer it to the dish, covering the bottom and sides. Sprinkle the cinnamon over the base.
Add the apples onto the pie base, spread evenly. Roll out the remaining dough to a disc, about the size of your pie dish. Adjust it over the pie and seal the edges. Cut some scores over the top to let the steam out. Brush the surface with milk and sprinkle with sugar.
Bake in a preheated oven at 180 C for about 30-40 min, until the top is nicely golden. Remove from the oven and serve it still a bit warm with tea or coffee...