Ingredients:

  • 2 ½ cups (315g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (226g) unsalted butter, very cold and cut into ½-inch cubes
  • 6-8 tablespoons (90-120ml) ice water
  • 6-7 medium apples (about 3 pounds/1.3 kg), peeled, cored, and sliced (Granny Smith, Honeycrisp, and Braeburn are good choices)
  • ¼ cup (50g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 2 tablespoons (15g) all-purpose flour
  • 1 teaspoon (3g) ground cinnamon
  • ¼ teaspoon (0.75g) 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 bowl (or food processor). Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Divide the dough in half, flatten into disks, wrap in plastic, and chill for at least 1 hour.
  2. In a large bowl, combine sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Toss gently to coat the apples evenly.
  3. On a lightly floured surface, roll out one dough disk to a 12-inch circle. Carefully transfer the dough to the pie plate and trim the edges, leaving a slight overhang. Pour the apple filling into the pie crust. Dot with butter pieces. Roll out the second dough disk. Either place it over the filling as a solid top crust, crimping the edges to seal, or cut it into strips for a lattice top. (Make sure to cut some slits in the solid top to vent steam). Trim and crimp edges of the top crust to seal the pie.
  4. Whisk together the egg and milk (or water) for the egg wash. Brush the top crust with the egg wash and sprinkle with turbinado sugar (if using). Bake at 400°F (200°C) for 15 minutes, then 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 browns too quickly, cover the edges with foil or a pie shield.
  5. Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly.