Ingredients:

  • 2 ½ cups all-purpose flour (315 g)
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup unsalted butter, chilled and cubed (227 g)
  • 6-8 tablespoons ice water (90-120 mL)
  • 6-7 medium apples (such as Granny Smith or Honeycrisp), peeled and sliced (about 1.5 kg)
  • ¾ cup granulated sugar (150 g)
  • 2 tablespoons all-purpose flour (15 g)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 egg, beaten (for egg wash)

Instructions:

  1. In a bowl, whisk together flour, salt, and sugar.
  2. Cut in butter until mixture resembles coarse crumbs.
  3. Stir in ice water a tablespoon at a time until dough comes together.
  4. Shape into a disk, wrap in plastic, and chill for 1 hour.
  5. In a large bowl, combine sliced apples, sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla.
  6. Toss until apples are evenly coated and let sit for 15 minutes.
  7. Preheat the oven to 425°F (220°C).
  8. Roll out half of the chilled dough to fit the pie dish.
  9. Place the bottom crust in the pie dish, trimming edges.
  10. Fill with apple mixture, mounding slightly.
  11. Roll out the top crust, place it over the filling, and seal edges.
  12. Cut slits in the top for venting and brush with beaten egg.
  13. Place pie on a baking sheet and bake for 15 minutes at 425°F.
  14. Reduce to 350°F (175°C) and bake for an additional 30-40 minutes until golden brown and bubbling.
  15. Let cool before serving.