Ingredients:

  • 2 1/2 cups (315g) all-purpose flour, plus more for dusting
  • 1 teaspoon (6g) salt
  • 1 cup (227g) cold unsalted butter, cut into 1/2-inch cubes
  • 1/2 cup (120ml) ice water
  • 1 tablespoon (15ml) apple cider vinegar (optional)
  • 6-7 medium apples (approximately 3 pounds/1.36kg), a mix of tart and sweet varieties
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 3 tablespoons (24g) all-purpose flour (or cornstarch for gluten-free)
  • 1 teaspoon (2g) ground cinnamon
  • 1/2 teaspoon (1g) ground nutmeg
  • 1/4 teaspoon (0.5g) ground allspice (optional)
  • 2 tablespoons (30ml) lemon juice
  • 2 tablespoons (30g) unsalted butter, cut into small pieces
  • 1 large egg, beaten (optional)
  • 1 tablespoon (15ml) milk or cream (optional)
  • Turbinado sugar (for sprinkling, optional)

Instructions:

  1. Make the Pie Dough: Combine flour and salt. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water and vinegar until the dough comes together. Form into a disc, wrap in plastic wrap, and chill for at least 1 hour.
  2. Prepare the Apple Filling: In a large bowl, combine sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, allspice (if using), and lemon juice. Toss gently to coat.
  3. Assemble the Pie: Divide the chilled dough in half. Roll out one half on a lightly floured surface to fit the bottom of the pie plate. Transfer to the pie plate and trim excess dough.
  4. Fill the Pie: Pour the apple filling into the pie crust. Dot with small pieces of butter.
  5. Top the Pie: Choose between Traditional Top Crust, Crumble Topping, or Lattice Top.
  6. Egg Wash (Optional): Brush the top crust (if using) with egg wash and sprinkle with turbinado sugar for a golden-brown sheen.
  7. Bake the Pie: Bake on a baking sheet in a preheated oven at 425°F (220°C) for the first 15 minutes, then reduce to 375°F (190°C) for the remaining 35-45 minutes, or until the crust is golden and the filling is bubbling.
  8. Cool and Serve: Let the pie cool completely on a wire rack before slicing and serving.