Ingredients:

  • 2 ½ cups All-Purpose Flour (315g)
  • 1 Tablespoon Granulated Sugar
  • 1 teaspoon Fine Sea Salt
  • 1 cup Unsalted Butter, very cold, cut into ½-inch cubes
  • ½ cup Ice Water, plus 1–2 Tablespoons extra if needed
  • 6–7 medium Tart Apples (Granny Smith/Honeycrisp mix)
  • ¾ cup Granulated Sugar
  • ¼ cup Light Brown Sugar, packed
  • 3 Tablespoons All-Purpose Flour (or Cornstarch)
  • 1 ½ teaspoons Ground Cinnamon
  • ½ teaspoon Ground Nutmeg
  • 1 Tablespoon Lemon Juice, freshly squeezed
  • 2 Tablespoons Unsalted Butter, cut into small pieces
  • 1 Large Egg
  • 1 Tablespoon Milk or Heavy Cream
  • 2 Tablespoons Coarse Turbinado Sugar

Instructions:

  1. Prepare the Pastry Dough: Combine flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Gradually stream in ice water until the dough just comes together.
  2. Chill the Dough: Divide dough in half, flatten into discs, wrap tightly, and chill for a minimum of 2 hours.
  3. Prepare the Filling: Peel, core, and slice apples (about ¼-inch thick). Toss apples immediately with both sugars, flour/cornstarch, spices, and lemon juice in a large bowl. Set aside.
  4. Roll Out Bottom Crust: On a lightly floured surface, roll one chilled dough disc out to an 12-inch circle. Carefully transfer to a 9-inch pie dish and trim excess dough, leaving a 1-inch overhang.
  5. Assemble the Pie: Pour the apple filling into the crust, mounding slightly in the center. Dot the top of the apples with the 2 tablespoons of small butter pieces.
  6. Top Crust & Venting: Roll out the second disc. Drape over the filling. Trim, leaving a 1-inch overhang. Crimp the top and bottom edges together to seal securely. Cut 4–6 slits in the top crust to allow steam to escape.
  7. Egg Wash & Sugar: Whisk the egg and milk/cream together. Brush lightly over the top crust. Sprinkle generously with coarse turbinado sugar.
  8. Bake Initial: Preheat oven to 425°F (220°C). Place the pie on a lined baking sheet. Bake for 15 minutes at 425°F.
  9. Reduce Heat & Finish: Reduce 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 is bubbling thickly. Cover edges with foil if they brown too quickly.
  10. Cool Completely: Allow the pie to cool on a wire rack for at least 3–4 hours before slicing to ensure the filling sets properly.