Ingredients:

  • 2 1/2 cups (315g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (227g, 2 sticks) unsalted butter, very cold, cut into 1/2-inch cubes
  • 1/2 cup (120ml) ice water
  • 1 teaspoon (5ml) apple cider vinegar
  • 6-7 medium apples (about 3 lbs, 1.4kg), a mix of varieties like Granny Smith, Honeycrisp, and Gala, peeled, cored, and sliced 1/4-inch thick
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1/4 cup (30g) all-purpose flour
  • 2 tablespoons (30ml) lemon juice
  • 2 tablespoons (30g) unsalted butter, cut into small pieces
  • 1 teaspoon (2g) ground cinnamon
  • 1/4 teaspoon (0.5g) ground nutmeg
  • 1/4 teaspoon (0.5g) ground allspice
  • Pinch of salt
  • 1 large egg, lightly beaten
  • 1 tablespoon (15ml) milk or cream
  • 1 tablespoon granulated sugar (for sprinkling on top)

Instructions:

  1. Make the Dough: Pulse flour and salt in a food processor. Add cold butter and pulse until mixture resembles coarse crumbs. Gradually add ice water and apple cider vinegar, pulsing until the dough just comes together.
  2. Chill the Dough: Divide the dough in half, flatten into discs, wrap in plastic wrap, and chill for at least 30 minutes.
  3. Prepare the Filling: In a large bowl, combine sliced apples, granulated sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, allspice, and salt. Toss to coat evenly.
  4. Roll Out the Bottom Crust: On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer to the pie dish, trimming and crimping the edges.
  5. Add the Filling: Pour the apple filling into the pie crust, mounding slightly in the center. Dot with butter.
  6. Roll Out the Top Crust: Roll out the remaining disc of dough into a 12-inch circle. Cut vents in the top crust to allow steam to escape. Carefully place over the filling, trimming and crimping the edges to seal. Alternatively, make a lattice crust.
  7. Egg Wash (Optional): Brush the top crust with egg wash and sprinkle with sugar.
  8. Bake: Bake in a preheated oven at 400°F (200°C) for 15 minutes. Reduce the oven temperature to 350°F (175°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 with foil.
  9. Cool: Let the pie cool completely on a wire rack before slicing and serving. This is crucial for the filling to set!