Ingredients:

  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1 cup unsalted butter, chilled and cubed
  • 6 to 8 tablespoons ice water
  • 6 medium Granny Smith apples, peeled, cored, and sliced
  • ¾ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 2 tablespoons all-purpose flour
  • 1 cup brown sugar, packed
  • ½ cup heavy cream
  • 4 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions:

  1. Combine flour, salt, and sugar in a bowl.
  2. Cut in the butter until the mixture resembles coarse crumbs.
  3. Gradually add ice water until the dough comes together.
  4. Split into two discs, wrap in plastic, and chill for at least 30 minutes.
  5. In a large bowl, toss sliced apples with sugar, lemon juice, cinnamon, nutmeg, and flour.
  6. Preheat the oven to 425°F (220°C).
  7. Roll out one dough disc on a floured surface to fit the pie dish.
  8. Place the rolled dough into the dish, trim excess overhang.
  9. Fill the pie shell with the apple mixture, mounding slightly in the center.
  10. Roll out the second dough disc, place it over the filling, and seal the edges.
  11. Cut slits in the top to allow steam to escape; brush with egg wash if desired.
  12. Bake in the preheated oven for 40-50 minutes, or until golden brown and apples are tender.
  13. In a saucepan, combine brown sugar, heavy cream, butter, and a pinch of salt.
  14. Cook over medium heat, whisking constantly until it thickens slightly (about 5 minutes).
  15. Stir in vanilla extract and allow to cool slightly.