Ingredients:

  • 2 1/2 cups (315g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (2 sticks; 226g) unsalted butter, very cold and cut into 1/2-inch cubes
  • 1/2 cup (120ml) ice water
  • 1 tablespoon (15ml) apple cider vinegar (optional)
  • 6 cups (approximately 1.3 kg) peeled, cored, and sliced apples (Granny Smith and Honeycrisp)
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 2 tablespoons (15g) all-purpose flour
  • 1 teaspoon (5ml) ground cinnamon
  • 1/4 teaspoon (1.25ml) ground nutmeg
  • 1/4 teaspoon (1.25ml) ground allspice
  • 2 tablespoons (30ml) unsalted butter, cut into small pieces
  • 1 tablespoon (15ml) lemon juice
  • 1 large egg, beaten (optional)
  • 1 tablespoon (15ml) milk or cream (optional)
  • 1-2 Tablespoons granulated sugar for sprinkling (optional)

Instructions:

  1. Combine flour and salt in a food processor (or large bowl).
  2. Cut in cold butter until the mixture resembles coarse crumbs.
  3. Gradually add ice water (and vinegar, if using), pulsing (or mixing) until the dough just comes together.
  4. Divide the dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
  5. In a large bowl, combine the apple slices, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and allspice.
  6. Gently toss to coat the apples evenly.
  7. Stir in the lemon juice.
  8. On a lightly floured surface, roll out one dough disc to a 12-inch circle.
  9. Carefully transfer the dough to the pie plate, trimming and crimping the edges.
  10. Pour the apple filling into the pie crust.
  11. Dot the filling with small pieces of butter.
  12. Roll out the second dough disc to a 12-inch circle.
  13. Place the dough over the filling, trimming and crimping the edges to seal. Cut slits in the top crust to vent steam. Or, cut dough into strips and make a lattice top.
  14. Brush the top crust with egg wash (if using) and sprinkle with sugar (if using).
  15. Bake in a preheated oven at 425°F (220°C) for 15 minutes.
  16. Reduce the oven temperature to 375°F (190°C) and continue baking for 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust is browning too quickly, cover the edges with foil or a pie shield.
  17. Remove from the oven and let cool completely on a wire rack before slicing and serving.