Ingredients:

  • 2 1/2 cups (315 g) All-purpose (Plain) Flour, plus extra for dusting
  • 1 Tbsp (15 g) Granulated Sugar (for dough)
  • 1 tsp (5 g) Fine Sea Salt (for dough)
  • 1 cup (225 g) Frozen Unsalted Butter, cut into 1/2-inch cubes
  • 1/2 cup (120 ml) Ice Water, use as needed
  • 4 large Tart Apples (approx. 600 g), peeled, cored, and sliced 1/4-inch thick
  • 3 large Sweet Apples (approx. 450 g), peeled, cored, and sliced 1/4-inch thick
  • 1/4 cup (50 g) Granulated Sugar (for filling)
  • 1/4 cup (50 g) packed Light Brown Sugar
  • 3 Tbsp (25 g) All-purpose (Plain) Flour or Cornstarch (thickener)
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Freshly Grated Nutmeg
  • 1 Tbsp (15 ml) Lemon Juice
  • 1/2 tsp (2 g) Fine Sea Salt (for filling)
  • 1 Large Egg (for wash)
  • 1 Tbsp Whole Milk or Cream (for wash)
  • 1 Tbsp Coarse Sugar (e.g., Demerara or Turbinado)
  • 1 Tbsp Extra Butter (optional, for dotting filling)

Instructions:

  1. Combine Dry Ingredients: Whisk together the flour, salt, and sugar in a large bowl.
  2. Cut in the Butter: Add the frozen butter cubes. Using a pastry blender, two knives, or your fingertips, quickly cut the butter into the flour until the pieces resemble small peas and flattened flakes. Crucial: Work quickly to keep the butter cold.
  3. Add Water: Sprinkle the ice water over the mixture, one tablespoon at a time, tossing with a fork. Stop adding water the moment the dough just begins to clump together. The mixture should still look shaggy.
  4. Form and Chill: Divide the dough in half. Gently form each half into a flat disc, wrap tightly in cling film, and refrigerate for a minimum of 60 minutes (up to 2 days).
  5. Prepare Apples: Peel, core, and slice the apples uniformly. Place them in a very large bowl and drizzle with lemon juice.
  6. Season the Apples: In a separate small bowl, whisk together both sugars, flour/cornstarch, cinnamon, nutmeg, and salt. Toss the spice mixture evenly over the apples until every slice is coated.
  7. Roll the Bottom Crust: On a lightly floured surface, roll one chilled dough disc into a 12-inch (30 cm) circle. Transfer carefully and fit it into the 9-inch pie plate. Trim the excess dough, leaving about 1 inch (2.5 cm) overhang.
  8. Fill the Pie: Pour the seasoned apple mixture into the crust, mounding slightly in the center. Dot the filling with the optional extra butter.
  9. Roll the Top Crust: Roll the second dough disc into an 11-inch (28 cm) circle. Place it over the filling.
  10. Seal and Crimp: Trim the top crust, leaving about 1 inch overhang. Fold the top and bottom overhangs together, tucking them under to form a thick rim. Crimp the edge using your fingers or a fork to create a tight seal.
  11. Vent and Glaze: Cut 4–6 slits or decorative shapes into the top crust to allow steam to escape. Whisk the egg and milk/cream together to create an egg wash. Brush the entire top crust generously and sprinkle with coarse sugar.
  12. Preheat and Prep: Preheat oven to 425°F (220°C). Place the pie on a baking sheet lined with foil (to catch drips).
  13. High Heat Start: Bake the pie for 15 minutes at 425°F (220°C). This sets the crust and promotes flakiness.
  14. Lower Heat Finish: Reduce the oven temperature to 375°F (190°C) and continue baking for 40–50 minutes, or until the crust is deep golden brown and the filling is visibly bubbling through the vents. If the crust browns too quickly, cover the edges lightly with foil.
  15. Cooling (Crucial Step): Remove the pie from the oven and allow it to cool completely on a wire rack for at least 3–4 hours before slicing. This allows the filling thickener to set properly and prevents a sloppy slice.