Ingredients:

  • 2 1/2 cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (226g) (2 sticks) unsalted butter, very cold, cut into cubes
  • 1/2 cup (120ml) ice water
  • 8 medium apples (about 3 pounds/1.36kg), peeled, cored, and sliced (Granny Smith, Honeycrisp, or a mix)
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (30g) all-purpose flour
  • 1 teaspoon (4g) ground cinnamon
  • 1/4 teaspoon (1g) ground nutmeg
  • 2 tablespoons (30ml) lemon juice
  • 2 tablespoons (30g) unsalted butter, cut into small pieces
  • 1 large egg
  • 1 tablespoon (15ml) milk

Instructions:

  1. Make the Pie Crust: Combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough just comes together.
  2. Chill the Dough: Divide dough in half, flatten into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  3. Prepare the Apple Filling: In a large bowl, combine sliced apples, sugar, flour, cinnamon, nutmeg, and lemon juice. Toss to coat.
  4. Assemble the Pie: On a lightly floured surface, roll out one disk of dough to fit the bottom of the pie dish. Transfer dough to the dish and trim edges.
  5. Add the Filling: Pour apple filling into the pie crust. Dot with butter pieces.
  6. Top with Crust: Roll out the second disk of dough. Cut slits or decorative vents in the top crust. Place over filling, trim and crimp edges to seal.
  7. Egg Wash & Bake: Whisk egg and milk. Brush over the top crust. Sprinkle with sugar (optional).
  8. Bake the Pie: Bake in a preheated oven at 425°F (220°C) for 15 minutes, then reduce heat to 350°F (175°C) and bake for another 35-45 minutes, or until crust is golden brown and filling is bubbly. If the crust starts to brown too quickly, cover the edges with foil or a pie shield.
  9. Cool and Serve: Let the pie cool completely on a wire rack before slicing and serving.