Ingredients:

  • 2 ½ cups (315g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) granulated sugar
  • ½ teaspoon (3g) salt
  • 1 cup (227g) cold unsalted butter, cut into ½-inch cubes
  • 6-8 tablespoons (90-120ml) ice water
  • 6-7 medium apples (about 3 pounds/1.3kg), such as Honeycrisp, Granny Smith, or Braeburn
  • ½ cup (100g) granulated sugar
  • ¼ cup (30g) all-purpose flour
  • 1 teaspoon (3g) ground cinnamon
  • ¼ teaspoon (1g) ground nutmeg
  • 1 tablespoon (15ml) lemon juice
  • 2 tablespoons (30g) unsalted butter, cut into small pieces
  • 1 large egg
  • 1 tablespoon (15ml) milk or water

Instructions:

  1. Combine flour, sugar, and salt in a food processor. Pulse in cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough just comes together. Flatten into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Peel, core, and slice apples. Toss with sugar, flour, cinnamon, nutmeg, and lemon juice.
  3. Roll out half the dough on a lightly floured surface and line the pie plate. Trim and crimp the edges.
  4. Pour apple filling into the crust. Dot with butter pieces. Roll out remaining dough for the top crust. Cut vents for steam to escape. Place the top crust over the filling. Trim and crimp the edges to seal.
  5. Brush the top crust with egg wash for a golden-brown finish (optional).
  6. Bake in a preheated oven at 375°F (190°C) for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust is browning too quickly, tent with foil.
  7. Let the pie cool completely on a wire rack before slicing and serving.