Ingredients:

  • 3 cups All-Purpose Flour
  • 2 tablespoons Granulated Sugar
  • 1 teaspoon Fine Sea Salt
  • 1 cup plus 2 tablespoons very cold Unsalted Butter, cut into ½-inch cubes
  • ½ cup to ¾ cup Ice Water
  • 5 large Granny Smith Apples, peeled, cored, and sliced ¼-inch thick
  • 2 large Honeycrisp or Gala Apples, peeled, cored, and sliced ¼-inch thick
  • ¾ cup Granulated Sugar
  • ¼ cup packed Light Brown Sugar
  • 3 tablespoons All-Purpose Flour (or Cornstarch)
  • 1 ½ teaspoons Ground Cinnamon
  • ¼ teaspoon Ground Nutmeg
  • 1 tablespoon Fresh Lemon Juice
  • 2 tablespoons Unsalted Butter, cut into small pieces (for dotting)
  • 1 Large Egg, beaten with 1 teaspoon water (for egg wash)
  • 1 tablespoon Coarse Turbinado Sugar (for sprinkling)

Instructions:

  1. Make the Dough: Combine flour, sugar, and salt. Cut in the cold butter until mixture resembles coarse meal with some pea-sized pieces remaining. Gradually stream in ice water until dough just holds together. Divide in half, flatten into disks, wrap, and chill for at least 1 hour.
  2. Prepare the Filling: In a large bowl, gently toss all sliced apples with both sugars, flour/cornstarch, spices, and lemon juice until evenly coated. Set aside.
  3. Roll the Bottom Crust: On a lightly floured surface, roll out one dough disk into a 12-inch circle. Carefully transfer to the 9-inch pie plate. Trim edges, leaving a 1-inch overhang. Return pie plate to the fridge.
  4. Roll the Top Crust & Assemble: Roll out the second disk into an 11-inch circle (or cut into lattice strips).
  5. Fill the Shell: Pour the apple mixture into the chilled bottom crust, mounding slightly. Dot the top of the apples with the 2 tablespoons of butter pieces.
  6. Seal and Crimp: Place the top crust (or lattice) over the filling. Trim the overhang, tuck the edges under, and crimp the top and bottom crusts together to seal firmly. Cut 4-5 steam vents in the top crust if not using a lattice.
  7. Egg Wash and Bake Prep: Brush the entire top crust lightly with the egg wash and sprinkle generously with turbinado sugar. Chill the assembled pie for 15 minutes.
  8. Bake: Bake at 425°F (220°C) for 15 minutes to set the crust, then reduce the heat to 375°F (190°C) and bake for another 55–65 minutes, or until the filling is bubbling thickly and the crust is deep golden brown. Use foil around the edges if needed.
  9. Cool Completely: Cool the pie on a wire rack for a minimum of 4 hours to allow the filling to set properly before slicing and serving.