Ingredients:

  • 2 ½ cups All-Purpose Flour
  • 1 Tbsp Granulated Sugar
  • 1 tsp Fine Sea Salt
  • 1 cup (2 sticks) Unsalted Butter, very cold, cubed
  • 6–8 Tbsp Ice Water
  • 1 large Egg (for egg wash)
  • 1 Tbsp Whole Milk or Cream (for egg wash)
  • 1 Tbsp Coarse Sugar (e.g., Demerara)
  • 6–8 medium Baking Apples (approx. 1.2 kg), mixed
  • ¾ cup Light Brown Sugar, packed
  • ¼ cup Granulated Sugar
  • ¼ cup All-Purpose Flour (or Cornstarch)
  • 1 ½ tsp Ground Cinnamon
  • ½ tsp Ground Nutmeg
  • 1 Tbsp fresh Lemon Juice
  • 1 Tbsp Unsalted Butter, cut into small dots (for filling)

Instructions:

  1. Combine Dry Ingredients: Whisk the flour, sugar, and salt together in a large bowl.
  2. Cut in the Butter: Add the cold, cubed butter. Work the butter into the flour quickly using a pastry blender or food processor until the mixture resembles coarse sand with some pea-sized chunks remaining.
  3. Add Liquid: Gradually drizzle in the ice water (start with 6 Tbsp). Mix until the dough just comes together into a shaggy ball. Do not overmix.
  4. Chill: Divide the dough in half. Flatten each half into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes.
  5. Peel and Slice Apples: Core, peel, and slice the apples into roughly ¼-inch (6 mm) thick pieces. Place them immediately into a large bowl.
  6. Season: Add both sugars, flour/cornstarch, cinnamon, nutmeg, and lemon juice to the apples. Toss gently until the apples are evenly coated.
  7. Roll the Bottom Crust: On a lightly floured surface, roll out one disk of dough into a 12-inch (30 cm) circle. Transfer the dough carefully to the 9-inch pie plate. Trim the edges, leaving a 1-inch (2.5 cm) overhang.
  8. Fill and Dot: Spoon the apple filling into the lined pie plate. Level the filling, ensuring it mounds slightly in the center. Dot the top of the filling with the 1 Tbsp of cubed butter.
  9. Roll the Top Crust: Roll out the second disk of dough into an 11-inch (28 cm) circle.
  10. Seal and Crimp: Lay the top crust over the filling. Trim the edges, leaving about ½ inch (1.2 cm) overhang. Fold the top crust overhang under the bottom crust overhang and crimp the edges firmly to seal.
  11. Vent and Wash: Cut 4–6 small vents in the top crust to allow steam to escape. Whisk the egg and milk/cream together to create an egg wash. Brush the entire top crust lightly with the wash and sprinkle generously with coarse sugar.
  12. Preheat: Preheat the oven to 425°F (220°C). Place the pie on a baking tray (to catch drips).
  13. Bake: Bake at 425°F (220°C) for 15–20 minutes, until the crust just begins to turn golden. If edges brown too quickly, tent lightly with foil.
  14. Lower Temperature: Reduce the oven temperature to 375°F (190°C). Continue baking for 40–50 minutes, or until the filling is visibly bubbling in the center vents and the crust is a deep golden brown.
  15. Cool Completely: Remove the pie and place it on a wire rack. Allow it to cool for a minimum of 3 hours before slicing, which is crucial for the internal filling to set properly.