Ingredients:

  • 2 1/2 cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (226g) unsalted butter, very cold, cut into 1/2-inch cubes
  • 1/2 cup (120ml) ice water
  • 6 medium (about 700g) apples (such as Granny Smith, Honeycrisp, or a mix), peeled, cored, and diced
  • 1/2 cup (100g) granulated sugar
  • 2 tablespoons (15g) all-purpose flour
  • 1 teaspoon (5ml) ground cinnamon
  • 1/4 teaspoon (1ml) ground nutmeg
  • 2 tablespoons (30ml) lemon juice
  • 2 tablespoons (30g) unsalted butter, cut into small pieces
  • 1 large egg
  • 1 tablespoon (15ml) milk or water
  • Turbinado sugar (for sprinkling)

Instructions:

  1. Combine flour and salt in a food processor or bowl. Pulse in cold butter until mixture resembles coarse crumbs. Gradually add ice water, pulsing until dough just comes together. Wrap in plastic wrap and chill for at least 1 hour.
  2. In a large bowl, combine diced apples, sugar, flour, cinnamon, nutmeg, and lemon juice. Mix well and dot with small pieces of butter.
  3. Roll out chilled dough on a lightly floured surface to about 1/8-inch thickness. Cut out 4-inch circles using a cookie cutter or bowl.
  4. Place a generous spoonful of apple filling in the center of each dough circle. Fold dough over to form a half-moon shape. Crimp edges with a fork to seal.
  5. Whisk together egg and milk for the egg wash. Brush the tops of the pies with egg wash and sprinkle with turbinado sugar (if using). Cut a few slits in the top of each pie to vent steam.
  6. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown.
  7. Let the pies cool slightly on the baking sheet before serving.