Ingredients:

  • 2 1/2 cups All-Purpose Flour
  • 1 Tbsp Granulated Sugar (for crust)
  • 1 tsp Fine Sea Salt
  • 1 cup Unsalted Butter, very cold, cut into 1/2-inch cubes
  • 1/2 cup to 3/4 cup Ice Water
  • 6 large mixed apples (approx. 3 lbs), peeled, cored, and sliced 1/4 inch thick
  • 1/2 cup Granulated Sugar (for filling)
  • 1/4 cup Light Brown Sugar (packed)
  • 3 Tbsp Cornstarch
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Freshly Grated Nutmeg
  • 1 Tbsp Fresh Lemon Juice
  • 1 Tbsp Unsalted Butter (optional, for filling)
  • 1 Large Egg (for egg wash)
  • 1 Tbsp Turbinado Sugar (for sprinkling)

Instructions:

  1. Whisk the flour, sugar, and salt in a large bowl (or pulse briefly in a food processor).
  2. Add the cold butter cubes. Work quickly using a pastry blender, two knives, or pulse the food processor until the mixture resembles coarse meal with some pea-sized chunks of butter remaining. These chunks are crucial for flakiness.
  3. Gradually stream in the ice water, 1 tablespoon at a time, mixing gently until the dough just comes together when pinched. Do not overmix.
  4. Divide the dough into two discs (one slightly larger for the bottom crust). Wrap tightly in cling film and chill in the refrigerator for at least 1 hour.
  5. While the dough chills, prepare the filling: In a large bowl, combine the sliced apples with the granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Let the mixture sit (macerate) for 15 minutes.
  6. Preheat the oven to 425°F (220°C). Place a baking sheet on the lowest rack to preheat.
  7. On a lightly floured surface, roll out the larger dough disc to an 11-12 inch circle. Carefully transfer the dough to the pie plate. Trim the edges, leaving about a 1-inch overhang.
  8. Spoon the apple mixture into the bottom crust, piling the apples slightly higher in the centre. Dot the top of the apples with small pieces of the optional butter (if using).
  9. Roll out the second dough disc. Place it over the apples. Trim the overhang, tuck the top crust edge under the bottom crust edge, and crimp the edges firmly to seal.
  10. Cut several vents (slits) in the top crust. Brush the entire top surface generously with the egg wash (1 beaten egg mixed with 1 Tbsp water) and sprinkle with Turbinado sugar.
  11. Place the pie on the hot baking sheet. Bake at 425°F (220°C) for 15 minutes to set the pastry structure.
  12. Reduce the oven temperature to 375°F (190°C) and continue baking for 45-55 minutes, or until the crust is deep golden brown and the filling is bubbling thickly. Shield the edges with foil after 25 minutes if they brown too quickly.
  13. Remove the pie from the oven and place it on a wire rack. Let it cool for at least 2 hours before slicing. This cooling time is essential for the filling to properly set.