Ingredients:

  • 2.5 cups all-purpose flour
  • 1 cup unsalted butter, chilled and cubed
  • 1 tsp salt
  • 1 tbsp granulated sugar
  • 8 tbsp ice-cold water
  • 3 lbs mixed apples (Granny Smith and Honeycrisp), peeled and sliced
  • 0.75 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 1 tbsp lemon juice
  • 1 large egg, beaten
  • 1 tbsp heavy cream
  • 1 tbsp coarse sanding sugar

Instructions:

  1. Whisk flour, salt, and sugar in a large bowl.
  2. Work the chilled butter into the flour using a pastry cutter until the mixture resembles coarse crumbs with some visible butter pieces.
  3. Gradually add ice water, one tablespoon at a time, stirring until the dough just begins to clump together.
  4. Divide the dough into two discs, wrap in plastic, and refrigerate for at least 4 hours to relax the gluten.
  5. Toss sliced apples with lemon juice, cinnamon, and nutmeg.
  6. Stir in the sugar and cornstarch, ensuring every slice is coated, and let the mixture sit for 15 minutes.
  7. On a floured surface, roll out the first disc to 12 inches and press it gently into a 9-inch deep-dish pie plate.
  8. Pour the apple mixture into the crust, heaping them slightly in the center.
  9. Roll out the second disc and place it over the filling, cutting vents in the center to allow steam to escape.
  10. Brush the top with the beaten egg and heavy cream mixture, then sprinkle with coarse sanding sugar.
  11. Bake for 60 minutes or until the crust is golden brown and the filling is bubbling.