Ingredients:

  • 2 ½ cups (315g) all-purpose flour, plus more for dusting
  • 1 teaspoon (6g) salt
  • 1 cup (2 sticks/226g) unsalted butter, very cold and cut into cubes
  • ½ cup (120ml) ice water, plus more if needed
  • 1 tablespoon (15ml) apple cider vinegar (optional)
  • 6-7 medium apples (about 3 pounds/1.36kg), peeled, cored, and sliced
  • ½ cup (100g) granulated sugar
  • ¼ cup (30g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • 2 tablespoons (30ml) lemon juice
  • 2 tablespoons (28g) unsalted butter, cut into small pieces
  • 1 large egg, beaten
  • 1 tablespoon (15ml) milk or cream
  • 2 tablespoons (25g) granulated sugar

Instructions:

  1. Combine flour and salt in a food processor (or large bowl). Add cold butter and pulse (or cut in with a pastry blender) until the mixture resembles coarse crumbs. Slowly add ice water and apple cider vinegar, 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.
  2. In a large bowl, combine sliced apples, sugar, flour, cinnamon, nutmeg, allspice, and lemon juice. Toss to coat evenly.
  3. On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer the dough to the pie dish and trim the edges, leaving a ½-inch overhang. Pour the apple filling into the pie crust. Dot the top with small pieces of butter. Roll out the second disk of dough and either place it over the filling as a top crust, crimping the edges to seal, or cut it into strips to create a lattice top. Cut vents in the top crust (if using a full crust) to allow steam to escape.
  4. Brush the top crust with egg wash (egg beaten with milk or cream) and sprinkle with sugar. Bake in a preheated oven at 375°F (190°C) for 50-60 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, tent the pie loosely with foil.
  5. Let the apple pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly.