Grate the chilled butter into a food processor then add the flour, sugar, milk and eggs and blend until the mix forms a dough. Do not overwork at this will make the dough tough. Remove from the food processor and gently knead until the dough is well combined. Wrap in cling film and place in the refrigerator for 30 minutes before rolling.
While the pastry is resting, core and peel the apples then chop into 2cm cubes. Place the apples in a pot with the brown sugar, cinnamon and butter then gently cook for 25 minutes until the apple is tender. Once the apple is cooked, allow the mix to cool then stir the pecans into the mix.
Preheat oven to 160°C.
Cut the dough in half then roll 1 piece of pastry into a circle large enough to fit into a deep tart shell. Gently lift the pastry into the tart shell, pushing the pastry into the sides. Trim the edges to fit. With the remaining pastry, roll to 5mm thick and cut into ribbons. Fill the pastry shell with the cooked apple mix, then criss-cross the pastry over the top of the pie. Egg wash the apple pie then sprinkle with raw sugar. Place in oven and bake for 40 minutes.
Remove, allow to cool slightly and then serve.