Combine the flour, sugar and salt in a large bowl. Cut in the butter with a pastry cutter or two knives to break the butter up into tiny pieces.

One tablespoon of milk at a time, mix the dough until the dough comes together to form a ball. Make sure not to add too much milk, though.

Shape into a disk and cover in plastic wrap. Refrigerate for 2 hours until chilled.

Preheat the oven to 350°F.

Cut the tops off of the apples, cut a checkered pattern on the 'meat' of your apples, leaving the skin and a little boarder on the outside.

Scoop out the pieces of the inside of the apples and put in a small bowl. Discard the core and seeds.

Add the 2 teaspoons of sugar and ground cinnamon to the small bowl with the apple pieces. Stir to combine.

Fill the hollowed apples with the cinnamon sugar covered apple pieces.

Meanwhile, roll out the dough to 1/4 inch thick and cut long strips of dough.

Place the strips of dough into a weaved pattern on top of the apples. Cut excess off.

Place in a loaf pan covered in parchment paper, spray the tops with olive oil and bake for 30-40 minutes until tender and golden brown.