Ingredients:

  • 4 Large Granny Smith Apples (800g), peeled, cored, and sliced 1/4 inch thick
  • 3 Large Honeycrisp or Jonagold Apples (600g), peeled, cored, and sliced 1/4 inch thick
  • 0.75 cup (150g) granulated sugar
  • 0.25 cup (50g) light brown sugar
  • 2 tablespoons cornstarch
  • 1.5 teaspoons ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 2.5 cups (315g) all-purpose flour
  • 1 cup (225g) unsalted butter, cold and cubed
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 6-8 tablespoons ice water

Instructions:

  1. Prepare the apple foundation: Peel, core, and slice your 800g of Granny Smiths and 600g of Honeycrisps into 1/4 inch slices. Toss them in a large bowl with the lemon juice, both sugars, cinnamon, nutmeg, and cornstarch.
  2. Craft the Beginner Friendly Crust: Whisk the 315g of flour, 1 tablespoon sugar, and salt together. Work in the cold cubed butter with your fingers or a pastry cutter until the mixture looks like coarse crumbs with some pea sized chunks.
  3. Hydrate the Dough: Add ice water one tablespoon at a time, tossing with a fork. Stop when the dough just holds together when squeezed. Divide into two discs, wrap in plastic, and chill for at least 1 hour.
  4. Roll and Fit: On a floured surface, roll one disc into a 12 inch circle. Drape it over your pie dish, leaving an inch of overhang. Note: Don't stretch the dough or it will shrink back while baking.
  5. Fill the Shell: Pile the macerated apples into the bottom crust, mounding them slightly in the center. Pour only half of the accumulated liquid over the fruit to prevent a soggy bottom.
  6. Create the Lattice or Top: Roll out the second disc. You can do a full top with steam vents or a simple lattice. Seal the edges by crimping them with your thumb or a fork until tightly closed and decorative.
  7. The High Low Bake: Brush the top with a little water or egg wash and sprinkle with the remaining tablespoon of sugar. Place on a preheated baking sheet at 425°F (220°C).
  8. Final Temperature Adjustment: Bake for 20 minutes, then lower the oven to 375°F (190°C). Continue baking for 35 minutes until the crust is deep golden and the filling bubbles through the vents.