Ingredients:

  • 2 ½ cups (315 g) All-Purpose Flour, cold, plus extra for dusting
  • 1 Tbsp (15 g) Granulated Sugar
  • 1 tsp (5 g) Fine Sea Salt
  • 1 cup (2 sticks/225 g) Unsalted Butter, cubed and frozen
  • ½ cup (120 ml) Ice Water, plus up to 2 Tbsp more if needed
  • 6–8 medium Baking Apples (approx. 1.2 kg), peeled, cored, and sliced (Granny Smith and Honeycrisp recommended)
  • ½ cup (100 g) Granulated Sugar
  • ¼ cup (50 g) packed Light Brown Sugar
  • 3 Tbsp (22 g) All-Purpose Flour (or Cornstarch)
  • 1 ½ tsp (7 g) Ground Cinnamon
  • ½ tsp (2 g) Ground Nutmeg
  • 1 Tbsp (15 ml) Freshly Squeezed Lemon Juice
  • ¼ tsp (1 g) Pinch of Salt (for filling)
  • 1 large Egg, beaten (for glaze)
  • 1 Tbsp (15 ml) Milk or Cream (for glaze)
  • 1–2 Tbsp Coarse Sugar (e.g., Turbinado), for sprinkling

Instructions:

  1. Combine Dry Ingredients: Whisk together the cold flour, salt, and sugar in a large bowl.
  2. Cut in the Butter: Add the frozen butter cubes. Using a pastry blender or your fingertips, cut the butter into the flour until the largest pieces are pea-sized and the rest resemble coarse meal.
  3. Add Water: Gradually drizzle the ice water over the mixture, 1 tablespoon at a time, tossing with a fork until the dough just begins to come together. Do not knead.
  4. Divide and Chill: Turn the shaggy dough onto a lightly floured surface. Divide it into two slightly unequal discs (larger one for the bottom crust). Wrap each disc tightly and chill for a minimum of 2 hours.
  5. Prepare Apples: Peel, core, and slice the apples thinly. Place in a large bowl.
  6. Mix Dry Ingredients: In a separate small bowl, whisk together the sugars, flour (or cornstarch), cinnamon, nutmeg, and salt.
  7. Combine Filling: Pour the lemon juice over the apples, toss gently. Sprinkle the dry sugar/spice mixture over the apples and toss thoroughly until every slice is coated.
  8. Roll the Bottom Crust: On a lightly floured surface, roll the larger dough disc into a 12-inch circle. Carefully transfer the dough to the 9-inch pie plate. Trim the edges, leaving a 1-inch overhang. Refrigerate the plate.
  9. Roll the Top Crust: Roll the second disc into an 11-inch circle. Return the top dough to the fridge.
  10. Fill the Pie: Spoon the apple filling (including any accumulated juices) into the chilled bottom crust, mounding it slightly in the center.
  11. Seal the Pie: Lay the top crust over the filling. Trim the excess dough, crimp the edges firmly to seal, and cut several slits (vents) into the top crust.
  12. Glaze and Chill (Again): Whisk the egg and milk for the egg wash. Brush the top crust evenly and sprinkle liberally with coarse sugar. Place the pie back in the freezer for 15 minutes.
  13. Preheat and Bake: Preheat oven to 425°F (220°C). Place the chilled pie on a lined baking tray.
  14. Initial Bake: Bake at 425°F (220°C) for 15–20 minutes, until the crust just begins to set and brown.
  15. Reduce Heat: Lower the oven temperature to 375°F (190°C). Continue baking for another 45–50 minutes, or until the crust is deeply golden brown and the filling is visibly bubbling.
  16. Cool: Transfer the baked pie to a wire rack. Let the pie cool for a minimum of 3 hours before slicing to allow the filling to set properly.