Ingredients:
- 2 ½ cups (315g) all-purpose flour, plus more for dusting
- 1 teaspoon (5g) salt
- 1 cup (227g) unsalted butter, very cold and cut into ½-inch cubes
- ½ cup (120ml) ice water
- 6 medium apples (about 3 pounds/1.4 kg), such as Granny Smith, Honeycrisp, or a mix, peeled, cored, and sliced
- ¾ cup (150g) granulated sugar
- ¼ cup (30g) all-purpose flour
- 1 teaspoon (3g) ground cinnamon
- ¼ teaspoon (1g) ground nutmeg
- ¼ teaspoon (1g) ground allspice
- 2 tablespoons (30ml) lemon juice
- 2 tablespoons (30g) unsalted butter, cut into small pieces
- 1 large egg, beaten
- 1 tablespoon (15ml) milk or water
- Turbinado sugar (for sprinkling)
Instructions:
- Combine flour and salt in a food processor or bowl.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Gradually add ice water, pulsing or mixing until the dough just comes together.
- Divide the dough in half, flatten into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- In a large bowl, combine sliced apples, sugar, flour, cinnamon, nutmeg, allspice, and lemon juice.
- Toss until the apples are evenly coated.
- On a lightly floured surface, roll out one dough disk into a 12-inch circle.
- Carefully transfer the dough to the pie plate.
- Trim and crimp the edges.
- Pour the apple filling into the pie crust.
- Dot the filling with small pieces of butter.
- Roll out the second dough disk and cut into strips for a lattice top, or place the whole circle over the top and cut slits to vent.
- Crimp the edges to seal.
- (Optional) Brush the top crust with egg wash and sprinkle with turbinado sugar.
- Bake in a preheated oven at 400°F (200°C) for 15 minutes.
- Reduce the oven temperature to 375°F (190°C) and bake for another 35-45 minutes, or until the crust is golden brown and the filling is bubbling. If the crust is browning too quickly, tent it with foil.
- Let the pie cool completely on a wire rack before slicing and serving.