Ingredients:

  • 2 ½ cups (300g) All-Purpose Flour
  • 1 Tablespoon Granulated Sugar (for dough)
  • 1 teaspoon Fine Sea Salt (for dough)
  • 1 cup (227g) Unsalted Butter, very cold, cubed
  • 6–10 Tablespoons Ice Water
  • 6–7 medium Tart Apples (Granny Smith/Bramley), peeled, cored, and sliced ¼-inch thick
  • ½ cup (100g) Granulated Sugar (for filling)
  • ¼ cup (50g) Light Brown Sugar, packed
  • 3 Tablespoons All-Purpose Flour or Cornstarch (thickener)
  • 1 ½ teaspoons Ground Cinnamon
  • ¼ teaspoon Ground Nutmeg
  • 1 Tablespoon Lemon Juice
  • 2 Tablespoons Unsalted Butter, cut into small dots
  • 1 Large Egg, lightly beaten (for wash)
  • 1 teaspoon Milk or Water (for wash)
  • 1 Tablespoon Coarse Sugar (Turbinado, for topping)

Instructions:

  1. For the Dough: Whisk flour, sugar, and salt in a large bowl. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
  2. Hydrate the Dough: Drizzle in ice water, 1 tablespoon at a time, mixing only until the dough just comes together. Do not overwork. Divide into two slightly unequal discs, wrap tightly in plastic, and chill for at least 60 minutes.
  3. For the Filling: In a separate bowl, combine both sugars, flour/cornstarch, cinnamon, nutmeg, and salt. Toss the sliced apples and lemon juice with this dry spice mix until evenly coated. Set aside.
  4. Assemble the Base: Roll out the larger dough disc to a 12-inch circle. Carefully transfer it to a 9-inch deep-dish pie plate. Trim the edges, leaving a 1-inch overhang. Place the pie dish back in the refrigerator.
  5. Fill the Pie: Spoon the apple filling into the chilled bottom crust, mounding slightly in the center. Dot the top of the apples with the 2 tablespoons of small butter pieces.
  6. Top and Seal: Roll out the second disc. Place it over the filling (or cut into strips for a lattice). Crimp the top and bottom edges firmly to seal. Cut 4-5 vents in the top crust if not using a lattice.
  7. Wash and Chill: Brush the entire top surface with the egg wash and sprinkle generously with coarse sugar. Chill the assembled pie for another 15 minutes.
  8. Bake Initial: Preheat oven to 425°F (220°C). Place the chilled pie on a baking sheet. Bake for 15 minutes to set the crust.
  9. Bake Final: Reduce the oven temperature to 375°F (190°C). Continue baking for another 45–60 minutes, or until the crust is deep golden brown and the filling juices are bubbling thickly. Shield the edges with foil if they brown too quickly.
  10. Cool Completely: Allow the pie to cool completely on a wire rack for a minimum of 3–4 hours before slicing to allow the filling to set properly.