Ingredients:

  • 2 ½ cups All-Purpose (Plain) Flour, chilled
  • 1 tsp Granulated Sugar (for crust)
  • 1 tsp Fine Sea Salt (for crust)
  • 1 cup (2 sticks) Unsalted Butter, very cold, cut into ½-inch cubes
  • ½ cup Ice Water (approx.)
  • 6–7 large Firm Apples (e.g., Braeburn, Granny Smith), peeled, cored, and sliced 1/4-inch thick
  • ½ cup packed Light Brown Sugar
  • ¼ cup Granulated Sugar (for filling)
  • 3 Tbsp Cornstarch (or Potato Starch)
  • 1 tsp Ground Cinnamon
  • ¼ tsp Freshly Grated Nutmeg
  • 1 Tbsp Lemon Juice
  • 2 Tbsp Unsalted Butter (for dotting filling)
  • 1 Large Egg (for egg wash)
  • 1 tsp Milk or Cream (for egg wash)
  • 1 Tbsp Demerara or Turbinado Sugar (for sprinkling)

Instructions:

  1. Prepare the Pastry Dough: Whisk flour, salt, and sugar. Cut in the cold butter until the mixture resembles coarse meal with some pea-sized pieces remaining. Gradually stream in the ice water, mixing lightly until the dough just comes together. Divide into two equal discs, wrap tightly, and chill in the refrigerator for a minimum of 60 minutes.
  2. Prepare the Filling: Whisk together both sugars, cornstarch, cinnamon, and nutmeg in a small bowl. Toss the sliced apples with the lemon juice in a large bowl. Sprinkle the sugar/spice mixture over the apples and toss until evenly coated. Set aside.
  3. Assemble the Pie: On a lightly floured surface, roll out one chilled dough disc into a 12-inch circle and gently transfer it to the 9-inch pie plate. Trim the edges to a 1-inch overhang. Spoon the apple mixture into the crust and distribute the 2 Tbsp of butter pieces evenly over the top.
  4. Seal and Crimp: Roll out the second dough disc (or cut into lattice strips). Place over the apples. Trim the edges, fold them under the bottom crust overhang, and crimp the edges tightly to seal. Cut 4-5 slits into the top crust for venting.
  5. The Bake Setup: Preheat oven to 220°C (425°F). Place a baking sheet on the lowest rack. Whisk the egg and milk/cream for the wash. Brush the top surface of the pie generously, then sprinkle with Demerara sugar.
  6. Bake: Place the pie on the preheated baking sheet. Bake for 15 minutes at 220°C (425°F). Reduce the oven temperature to 175°C (350°F). Place foil strips or a pie shield around the edges to prevent burning. Continue baking for another 45–55 minutes, or until the filling is bubbling thickly and the crust is golden brown.
  7. Cool: Allow the pie to cool completely on a wire rack for a minimum of 3–4 hours before slicing. This allows the cornstarch to fully set the juices, preventing a runny apple pie filling.