Ingredients:

  • 2 ½ cups All-Purpose Flour (chilled)
  • 1 Tbsp Granulated Sugar (for crust)
  • 1 tsp Fine Sea Salt
  • 1 cup (2 sticks/225 g) Unsalted Butter (cubed, very cold)
  • ½ cup Ice Water (approx. 120 ml)
  • 4 large Tart Apples (e.g., Granny Smith), peeled, cored, and sliced ⅛-inch thick
  • 4 large Sweet Apples (e.g., Honeycrisp or Fuji), peeled, cored, and sliced ⅛-inch thick
  • ½ cup Light Brown Sugar (packed)
  • ¼ cup Granulated Sugar (for filling)
  • 3 Tbsp All-Purpose Flour (or Cornstarch)
  • 2 tsp Ground Cinnamon
  • ½ tsp Freshly Grated Nutmeg
  • 1 Tbsp Lemon Juice (freshly squeezed)
  • 1 Tbsp Unsalted Butter (for dotting)
  • 1 Large Egg (beaten lightly, for wash)
  • 1 tsp Milk or Heavy Cream (for wash)
  • 1 Tbsp Demerara Sugar (for finish)

Instructions:

  1. Whisk together flour, sugar, and salt in a large bowl or the bowl of a food processor.
  2. Add the very cold, cubed butter. Pulse in the food processor (or cut in by hand/pastry blender) until the mixture resembles coarse meal with some pea-sized pieces of butter remaining. The butter pieces are essential for flakiness.
  3. Gradually stream in the ice water, 1 tablespoon at a time, pulsing until the dough just comes together when pinched. Do not overmix.
  4. Turn the dough onto a lightly floured surface. Divide it into two slightly unequal discs (one larger for the base, one smaller for the top). Wrap tightly in plastic wrap and chill in the refrigerator for at least 90 minutes.
  5. Peel, core, and slice the apples thinly (⅛ inch). Place in a large bowl.
  6. Toss the apples with brown sugar, granulated sugar, flour/cornstarch, cinnamon, nutmeg, and lemon juice until evenly coated. Set aside while rolling the dough.
  7. On a lightly floured surface, roll the larger dough disc into a 12-inch (30 cm) circle, about ⅛-inch thick. Carefully transfer the pastry to the 9-inch pie plate. Trim the edges to a 1-inch overhang.
  8. Prick the bottom crust all over with a fork (docking). Return the pie plate to the freezer for 15 minutes.
  9. Spoon the apple mixture into the chilled pie shell, mounding slightly in the centre. Dot the top of the apples with the small cubes of butter.
  10. Roll out the remaining dough. Either place it over the filling and vent generously, or cut into strips for a lattice top (recommended).
  11. Trim the top dough, press the edges together with the bottom crust, and crimp or flute the edges firmly to seal.
  12. Whisk the egg and milk/cream together to create the wash. Brush the entire top crust and edges lightly with the egg wash. Sprinkle generously with Demerara sugar.
  13. Return the assembled pie to the freezer for 10 minutes before baking to lock in the crust’s structure.
  14. Preheat oven to 425°F (220°C). Place a baking sheet on the lower rack.
  15. Place the pie on the hot baking sheet and bake for 15 minutes at 425°F (220°C).
  16. Reduce the temperature to 375°F (190°C) and continue baking for another 40–50 minutes. If the crust edges begin to brown too quickly, loosely tent them with a foil ring.
  17. The pie is done when the juices are bubbling thickly in the centre (check through the vents) and the crust is a deep, rich golden-brown.
  18. Transfer the pie to a wire rack. Crucially, let the pie cool for at least 3 hours to allow the thickener to set fully before slicing. This prevents a weeping, runny slice.