Ingredients:

  • 2 ½ cups (315g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (227g) cold unsalted butter, cut into ½-inch cubes
  • ½ cup (120ml) ice water
  • 1 tablespoon (15ml) apple cider vinegar
  • 6-7 medium apples (about 3 pounds/1.4kg), peeled, cored, and sliced
  • ¾ cup (150g) granulated sugar
  • ¼ cup (30g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • 2 tablespoons (30ml) lemon juice
  • 2 tablespoons (30g) unsalted butter, cut into small pieces
  • 1 large egg, beaten
  • 1 tablespoon milk or water
  • Turbinado sugar

Instructions:

  1. Combine flour and salt in a bowl or food processor.
  2. Cut in cold butter until mixture resembles coarse crumbs.
  3. Gradually add ice water and vinegar, mixing until dough just comes together.
  4. Divide dough in half, flatten into discs, wrap in plastic, and chill for at least 1 hour.
  5. In a large bowl, combine sliced apples, sugar, flour, cinnamon, nutmeg, allspice, and lemon juice.
  6. Toss gently to coat apples evenly.
  7. On a lightly floured surface, roll out one disc of dough to a 12-inch circle.
  8. Carefully transfer the dough to the pie plate.
  9. Trim and crimp the edges of the crust.
  10. Pour the apple filling into the prepared crust.
  11. Dot the top of the filling with butter pieces.
  12. Roll out the second disc of dough to a 12-inch circle. Cut vents or decorative patterns. Carefully place over the filling. Trim and crimp the edges to seal with the bottom crust.
  13. Brush the top crust with egg wash and sprinkle with turbinado sugar.
  14. Bake in a preheated oven at 425°F (220°C) for 15 minutes.
  15. Reduce oven temperature to 375°F (190°C) and continue baking for 35-45 minutes, or until the crust is golden brown and the filling is bubbling.
  16. Let the pie cool completely on a wire rack before slicing and serving.