Ingredients:

  • 2 ½ cups (320g) all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup (226g) unsalted butter, chilled and cubed
  • 6-8 tablespoons (90-120ml) ice water
  • 6-8 medium Granny Smith apples, peeled, cored, and sliced (about 6 cups or 900g)
  • ¾ cup (150g) granulated sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • 2 tablespoons (30g) unsalted butter, cubed (for dotting)
  • 1 tablespoon all-purpose flour (for thickening)
  • 1 egg (for egg wash)

Instructions:

  1. In a mixing bowl, combine flour, salt, and sugar.
  2. Cut in chilled butter until mixture resembles coarse crumbs.
  3. Gradually add ice water until dough forms; divide in half and shape into discs.
  4. Wrap and chill in the refrigerator for at least 30 minutes.
  5. In a large bowl, toss apple slices with granulated sugar, lemon juice, cinnamon, nutmeg, and flour until well coated.
  6. Preheat the oven to 425°F (220°C). Roll out one disc of dough on a floured surface into a 12-inch circle; place in the pie dish.
  7. Fill with the apple mixture, dot with cubed butter.
  8. Roll out the second dough disc and place it over the filling; seal and flute the edges.
  9. Cut slits for steam to escape and brush with beaten egg for a golden finish.
  10. Place on a baking sheet and bake for 15 minutes at 425°F.
  11. Reduce temperature to 350°F (175°C) and continue baking for 30-35 minutes or until apples are tender and crust is golden.
  12. Allow the pie to cool for at least 30 minutes before slicing to let juices set.