Ingredients:

  • 2 ½ cups All-Purpose Flour, chilled
  • 1 Tbsp Granulated Sugar (for crust)
  • 1 tsp Fine Sea Salt
  • 1 cup (2 sticks) Unsalted Butter, cubed, crucially cold
  • ½ cup Ice Water (approx. 120 ml)
  • 6 – 8 large Firm Apples (e.g., Granny Smith, Honeycrisp mix), peeled, cored, and sliced ⅛ inch thick
  • ½ cup Light Brown Sugar, packed
  • ¼ cup Granulated Sugar (for filling)
  • ¼ cup Cornstarch (or Tapioca Starch)
  • 1 tsp Ground Cinnamon
  • ½ tsp Ground Nutmeg
  • ¼ tsp Allspice or Cardamom (optional)
  • 1 Tbsp Fresh Lemon Juice
  • 2 Tbsp Unsalted Butter, cut into small pea-sized pieces (for dotting)
  • 1 Large Egg, beaten (for wash)
  • 1 Tbsp Milk or Heavy Cream
  • 1 Tbsp Coarse Sugar (e.g., Turbinado or Demerara), for sprinkling

Instructions:

  1. Phase 1: Making the Pastry. Whisk the flour, 1 Tbsp sugar, and salt in a large bowl. Cut the cubed, cold butter into the dry ingredients using a pastry blender or food processor until the mixture resembles coarse sand with some pea-sized pieces visible.
  2. Gradually add the ice water (starting with 80ml), mixing lightly with a fork until the dough just comes together. Do not overmix. Divide the dough in half, form each half into a flat disk, wrap tightly in cling film, and chill in the refrigerator for a minimum of 2 hours.
  3. Phase 2: Preparing the Filling. Peel, core, and thinly slice the apples. Place them in a very large bowl. In a separate small bowl, combine the brown sugar, white sugar, cornstarch, cinnamon, nutmeg, and optional spices.
  4. Pour the lemon juice over the apples, toss gently, and immediately sprinkle the dry sugar/spice mixture over the apples. Toss until evenly coated. Let the filling sit for 15–20 minutes to draw out excess moisture.
  5. Phase 3: Assembly. Lightly flour a workspace. Roll out one disk of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch deep-dish pie plate, pressing it gently into the corners. Trim the overhang to about 1 inch. Place the lined pie plate back into the fridge.
  6. Roll out the second disk for the top crust and cut vents. Retrieve the chilled bottom crust. Place the spiced apples into the crust, mounding them slightly, and dot the surface with the 2 tablespoons of cold butter pieces.
  7. Lay the top crust over the apples. Trim the excess dough and fold the top and bottom crust edges together, tucking them under, and crimp the edges tightly.
  8. Whisk the egg and milk/cream. Brush the entire surface of the pie crust (avoiding the crimped edges) with the wash, and sprinkle generously with coarse sugar.
  9. Phase 4: Baking. Preheat oven to 425°F (220°C). Position a baking tray on the lowest rack and preheat it.
  10. Place the pie on the hot baking tray. Bake for 15 minutes at 425°F (220°C). Reduce the oven temperature to 375°F (190°C) and continue baking for an additional 45–60 minutes. Loosely cover the edges with foil if they brown too quickly.
  11. The pie is done when the juices are bubbling vigorously and the crust is deep golden brown. Transfer the pie to a wire rack and cool for a minimum of 3 hours before slicing to allow the filling to set properly.