Ingredients:

  • 2 ½ cups All-Purpose Flour (plus extra for dusting)
  • 1 tablespoon Granulated Sugar (for crust)
  • 1 teaspoon Kosher Salt
  • 1 cup (2 sticks / 225 g) Unsalted Butter, cubed, ice cold
  • 8–10 tablespoons Ice Water (or Vodka/Water Mix)
  • 8 medium Bramley Apples (or Granny Smith), peeled, cored, and sliced ¼-inch thick (Approx. 1.2 kg)
  • ½ cup Dark Brown Sugar, packed
  • ¼ cup Granulated Sugar (or Caster Sugar)
  • 3 tablespoons All-Purpose Flour (or Cornstarch), thickener
  • 1 teaspoon Ground Cinnamon
  • ¼ teaspoon Freshly Grated Nutmeg
  • 1 teaspoon Lemon Juice, freshly squeezed
  • 2 tablespoons Unsalted Butter, cut into small dots (for filling)
  • 1 Large Egg Yolk (for egg wash)
  • 1 teaspoon Milk or Heavy Cream (for egg wash)
  • 1 tablespoon Coarse Sugar (Turbinado or Demerara), for sprinkling

Instructions:

  1. Combine Dry Ingredients: Whisk the flour, sugar, and salt in a large bowl.
  2. Cut in the Butter: Add the cold butter cubes. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse sand, with some pea-sized pieces of butter still visible (crucial for flakiness!).
  3. Hydrate the Dough: Slowly drizzle in the ice water (or vodka/water mix), 1 tablespoon at a time, mixing with a fork until the dough just comes together when pinched. Do not overmix; the dough should look shaggy.
  4. Divide and Chill: Divide the dough in half. Shape each half into a flat disk, wrap tightly in cling film, and refrigerate for a minimum of 60 minutes.
  5. Prep the Apples: Peel, core, and slice the apples. Place them immediately into a very large bowl.
  6. Season: Add both sugars (brown and granulated), flour/cornstarch, cinnamon, nutmeg, and lemon juice. Gently toss until the apples are evenly coated. Set aside while you roll out the dough.
  7. Roll the Bottom Crust: On a lightly floured surface, roll one disk of dough into a 12-inch (30 cm) circle. Gently transfer it to the 9-inch pie plate. Trim the edges, leaving about 1 inch (2.5 cm) overhang. Place the plate in the freezer for 10 minutes.
  8. Fill the Pie: Spoon the apple filling into the chilled bottom crust, mounding it slightly in the centre. Dot the surface of the filling with the 2 tablespoons of butter.
  9. Add Top Crust: Roll the second disk of dough into an 11-inch (28 cm) circle. Place it over the filling. Trim and crimp the edges to seal the top and bottom crusts firmly.
  10. Vent and Glaze: Cut 5–6 small slits (vents) into the top crust. Whisk the egg yolk and milk for the egg wash. Brush the entire top crust lightly with the egg wash and sprinkle generously with coarse sugar.
  11. Bake: Preheat oven to 425°F (220°C). Place the pie on a baking sheet. Bake for 15 minutes at 425°F (220°C).
  12. Reduce Heat: Reduce the oven temperature to 375°F (190°C) and continue baking for 40–50 minutes, or until the crust is deep golden brown and the filling is bubbling thickly in the centre. Shield edges with foil if browning too quickly.
  13. Cool: Remove from the oven. Allow the pie to cool on a wire rack for at least 2 hours. This is crucial for the filling to set before slicing.