Soak the sliced apples in the Calvados and lemon juice for 2 hours. Mix all the pastry ingredients together and leave to rest for 1 hour.
Roll out the pastry to fit into a pie tin and fill with the apples and sultanas. Sprinkle with cinnamon. Roll out the pastry trimmings for the lid, cover the pie and crimp the edges together. Brush with the egg wash and sugar and bake for 25 minutes at 200C until golden brown.