Ingredients:

  • 3 cups All-Purpose Flour
  • 1 cup + 2 tablespoons Unsalted Butter (very cold, cubed)
  • 1 tablespoon Granulated Sugar (for dough)
  • 1 teaspoon Fine Sea Salt (for dough)
  • 6–10 tablespoons Ice Water
  • 3 lbs Firm Baking Apples (peeled, cored, sliced)
  • ¾ cup Light Brown Sugar (packed)
  • ¼ cup Granulated Sugar (for filling)
  • 3 tablespoons All-Purpose Flour or 2 tablespoons Cornstarch
  • 1 ½ teaspoons Ground Cinnamon
  • ½ teaspoon Ground Nutmeg
  • ¼ teaspoon Ground Allspice
  • 1 tablespoon Fresh Lemon Juice
  • 1 tablespoon Unsalted Butter (for dots)
  • 1 large Egg beaten with 1 tablespoon milk (for Egg Wash)
  • 1 tablespoon Coarse Turbinado Sugar

Instructions:

  1. Prepare the Pastry: Combine flour, sugar, and salt. Cut in the cold butter using a pastry blender or food processor until the mixture resembles coarse crumbs with pea-sized butter pieces. Gradually add ice water, mixing until the dough just comes together.
  2. Chill the Dough: Divide dough into two slightly unequal discs (one for the bottom, one for the top). Wrap tightly and chill for a minimum of 2 hours.
  3. Prepare the Filling: In a large bowl, toss the sliced apples with both sugars, flour/cornstarch, spices, and lemon juice until evenly coated. Set aside.
  4. Roll the Bottom Crust: On a lightly floured surface, roll the larger dough disc into a 12-inch circle. Gently transfer it to the 9-inch pie dish. Trim and crimp the edges, leaving about a 1-inch overhang. Return to the fridge.
  5. Assemble the Pie: Pour the apple mixture into the chilled bottom crust. Dot the top of the apples with the reserved 1 tablespoon of small butter pieces.
  6. Top Crust & Seal: Roll out the second dough disc. Place over the filling. Trim excess, leaving about a 1-inch overhang. Crimp the top and bottom crusts together firmly to seal. Cut 4-5 steam vents in the top crust.
  7. Finish: Brush the top crust evenly with the egg wash and sprinkle generously with Turbinado sugar.
  8. Bake (Initial High Heat): Place pie on a lined baking sheet. Bake at 425°F (220°C) for 15 minutes to set the crust structure.
  9. Bake (Lower Heat): Reduce oven temperature to 375°F (190°C). Continue baking for 45–60 minutes, or until the crust is deep golden brown and the filling juices are visibly bubbling thickly through the vents. Cover edges with foil if they brown too quickly.
  10. Cool Completely: Let the pie cool on a wire rack for a minimum of 3–4 hours to allow the filling to set properly before slicing.