Ingredients:

  • 2 ½ cups (315g) all-purpose flour, plus more for dusting
  • 1 teaspoon (6g) salt
  • 1 cup (226g) (2 sticks) unsalted butter, very cold, cut into cubes
  • ½ cup (120ml) ice water, plus more if needed
  • 1 tablespoon (15ml) apple cider vinegar
  • 6 medium apples (about 3 pounds/1.3kg), such as Granny Smith, Honeycrisp, or a mix, peeled, cored, and sliced
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • ¼ cup (30g) all-purpose flour
  • 1 teaspoon (3g) ground cinnamon
  • ½ teaspoon (1.5g) ground nutmeg
  • ¼ teaspoon (0.75g) ground allspice
  • 2 tablespoons (30g) unsalted butter, cut into small pieces
  • 1 tablespoon (15ml) lemon juice
  • 1 large egg, beaten
  • 1 tablespoon (15ml) milk or water
  • Turbinado sugar, for sprinkling

Instructions:

  1. Combine flour and salt in a food processor or large bowl. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water and vinegar, pulsing or stirring until dough just comes together. Divide dough in half, flatten into discs, wrap in plastic, and chill for at least 30 minutes.
  2. In a large bowl, combine sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and allspice. Stir in lemon juice.
  3. On a lightly floured surface, roll out one dough disc into a 12-inch circle. Transfer dough to pie plate, trim excess, and crimp edges. Pour apple filling into the crust, dot with butter pieces. Roll out the second dough disc and either: Place it over the filling, crimp edges, and cut vents. OR Cut into strips for a lattice top, weaving them over the filling.
  4. Brush the top crust with egg wash and sprinkle with turbinado sugar (optional).
  5. Bake in a preheated oven at 400°F (200°C) for 15 minutes. Reduce heat to 375°F (190°C) and bake for an additional 35-45 minutes, or until crust is golden brown and filling is bubbly. If the crust is browning too quickly, cover the edges with foil.
  6. Let the apple pie cool completely on a wire rack before slicing and serving.