Ingredients:

  • 2 ½ cups All-Purpose Flour
  • 1 cup Unsalted Butter (very cold, cubed)
  • 1 tablespoon Granulated Sugar (for pastry)
  • 1 teaspoon Fine Sea Salt
  • ½ cup Ice Water
  • 3 lbs Baking Apples (peeled, cored, and sliced ¼ inch thick)
  • ¾ cup Light Brown Sugar (packed, for filling)
  • ¼ cup Granulated Sugar (for filling)
  • 3 tablespoons All-Purpose Flour (for filling)
  • 1 ½ teaspoons Ground Cinnamon
  • ½ teaspoon Ground Nutmeg
  • 1 tablespoon Lemon Juice (freshly squeezed)
  • 2 tablespoons Unsalted Butter (for dotting filling)
  • 1 ¼ cups All-Purpose Flour (for streusel)
  • ¾ cup Light Brown Sugar (packed, for streusel)
  • ¼ cup Granulated Sugar (for streusel)
  • 1 teaspoon Ground Cinnamon (for streusel)
  • ½ cup Unsalted Butter (cold, cubed, for streusel)
  • 1 large egg (for egg wash)
  • 1 tablespoon Milk or water (for egg wash)
  • 1 tablespoon Coarse Turbinado Sugar

Instructions:

  1. Make the Dough: Combine 2 ½ cups flour, 1 tbsp sugar, and salt for the pastry. Cut in the cold butter until coarse crumbs remain. Gradually add ice water until dough just comes together. Do not overwork.
  2. Chill: Divide dough in half, flatten into discs, wrap tightly, and refrigerate for at least 30 minutes.
  3. Mix Filling: Toss sliced apples with 3/4 cup brown sugar, 1/4 cup granulated sugar, 3 tbsp flour, cinnamon, nutmeg, and lemon juice. Set aside.
  4. Make Streusel: In a separate bowl, combine streusel dry ingredients (1 1/4 cups flour, 3/4 cup brown sugar, 1/4 cup sugar, 1 tsp cinnamon). Cut in the 1/2 cup cold butter until crumbly. Refrigerate briefly.
  5. Roll Bottom Crust: Roll out one dough disc and carefully place it into a 9-inch deep-dish pie plate. Trim and crimp the edges.
  6. Layer Filling: Heap the apple mixture into the pastry shell. Dot the top of the apples with the 2 tablespoons of reserved butter pieces.
  7. Top the Pie: Evenly distribute the prepared streusel topping over the apples, ensuring good coverage.
  8. Final Prep: Brush the exposed pastry edges with the egg wash and sprinkle generously with Turbinado sugar.
  9. Bake: Place the pie on a baking sheet. Bake at 400°F (200°C) for 15 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue baking for 50–60 minutes until the streusel is deep golden brown and the filling is bubbling.
  10. Cool: Cool on a wire rack for a minimum of 3 hours before slicing to allow the filling juices to set properly.