Ingredients:

  • 2 ½ cups (315g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (226g) (2 sticks) unsalted butter, very cold, cut into ½-inch cubes
  • 6-8 tablespoons (90-120ml) ice water
  • 6-7 medium Granny Smith apples (about 3 pounds/1.36kg), peeled, cored, and sliced ¼-inch thick
  • ¼ cup (50g) granulated sugar
  • ¼ cup (30g) packed light brown sugar
  • 2 tablespoons (15g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons (30ml) lemon juice
  • 2 tablespoons (28g) unsalted butter, cut into small pieces
  • 1 large egg
  • 1 tablespoon (15ml) milk or cream
  • 1 tablespoon (12.5g) granulated sugar (optional)

Instructions:

  1. Combine flour and salt in a food processor. Pulse in cold butter until mixture resembles coarse crumbs.
  2. Gradually add ice water, pulsing until the dough just comes together.
  3. Divide dough in half, flatten into disks, wrap in plastic, and chill for at least 30 minutes.
  4. In a large bowl, combine sliced apples, sugars, flour, cinnamon, nutmeg, and lemon juice. Toss gently to coat.
  5. On a lightly floured surface, roll out one disk of dough into a 12-inch circle.
  6. Carefully transfer dough to the pie plate. Trim and crimp the edges.
  7. Pour apple filling into the pie crust. Dot with butter pieces.
  8. Roll out the second disk of dough and create a top crust (either a solid crust with slits, or lattice strips).
  9. Crimp the edges to seal.
  10. Preheat oven to 400°F (200°C).
  11. Brush the top crust with egg wash and sprinkle with granulated sugar (optional).
  12. Bake for 15 minutes, then reduce oven temperature to 375°F (190°C) and bake for another 35-45 minutes, or until crust is golden brown and the filling is bubbly.
  13. If the crust starts to brown too quickly, cover the edges with foil or a pie shield.
  14. Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set.