Ingredients:

  • 2 ½ cups All-Purpose Flour
  • 1 tablespoon Granulated Sugar
  • 1 teaspoon Fine Sea Salt
  • 1 cup (227g) very cold Unsalted Butter, cubed
  • 6–8 tablespoons Ice Water
  • 6–7 large firm, tart Apples (e.g., Granny Smith mix), peeled, cored, and sliced
  • ¾ cup Granulated Sugar
  • ¼ cup Light Brown Sugar, packed
  • 3 tablespoons All-Purpose Flour or Cornstarch (thickener)
  • 1 ½ teaspoons Ground Cinnamon
  • ¼ teaspoon Ground Nutmeg
  • 1 tablespoon freshly squeezed Lemon Juice
  • 1 tablespoon Unsalted Butter (for topping the filling)
  • 1 Large Egg, beaten with 1 teaspoon milk (for egg wash)
  • 1 tablespoon Coarse Turbinado Sugar (for sprinkling)

Instructions:

  1. Combine flour, salt, and sugar for the pastry in a large bowl. Whisk well.
  2. Cut in the cold, cubed butter using a pastry blender or food processor until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
  3. Gradually drizzle in ice water, mixing gently until the dough just comes together. Divide dough in half, form into flat discs, wrap tightly, and refrigerate for at least 90 minutes.
  4. Peel, core, and uniformly slice the apples. In a separate large bowl, combine sliced apples, both sugars, flour/cornstarch, cinnamon, nutmeg, and lemon juice. Toss gently to coat evenly.
  5. On a lightly floured surface, roll out one disc of chilled dough into a 12-inch circle and carefully transfer it to a 9-inch pie dish.
  6. Pour the apple mixture into the bottom crust, mounding slightly in the centre. Dot the top of the apples with the reserved 1 tablespoon of butter.
  7. Roll out the second dough disc. Place it over the apples. Trim excess dough, then firmly crimp the top and bottom crust edges together to seal.
  8. Cut 4-5 vents into the top crust for steam release. Brush the entire surface with the egg wash and sprinkle generously with coarse turbinado sugar.
  9. Bake initially at 425°F (220°C) for 15 minutes. Then, reduce the heat to 375°F (190°C) and continue baking for 45–60 minutes, until the crust is deep golden brown and the filling is bubbling thickly. Cover edges with foil if they brown too fast.
  10. Allow the finished pie to cool completely on a wire rack for a minimum of 3–4 hours before slicing to ensure the filling is properly set.