Ingredients:

  • 320g all-purpose flour
  • 225g unsalted butter, chilled and cubed
  • 15g granulated sugar
  • 5g fine sea salt
  • 90ml ice water
  • 1.5kg apples (Granny Smith and Honeycrisp), peeled, cored, and sliced
  • 150g brown sugar, packed
  • 8g ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.5 tsp ground allspice
  • 15ml lemon juice
  • 25g cornstarch
  • 30g unsalted butter (for filling reduction)
  • 1 large egg
  • 2 tbsp demerara sugar

Instructions:

  1. Prepare the pastry by cutting 225g of chilled butter into the flour, sugar, and salt until pea-sized lumps remain. Gradually add ice water until the dough holds together. Divide into two disks, wrap, and chill for at least 1 hour.
  2. Toss sliced apples with brown sugar, cinnamon, nutmeg, allspice, and lemon juice. Let the mixture sit for 30 minutes to macerate and release juices.
  3. Drain the accumulated juices from the apples into a small saucepan. Add 30g of butter and boil for 3-5 minutes until the liquid reduces into a thick syrup.
  4. Roll out the bottom crust and fit it into a 9-inch glass pie dish. Toss the macerated apples with cornstarch and arrange them in the dish. Pour the reduced syrup over the fruit.
  5. Roll out the top crust and place it over the filling. Seal and crimp the edges, then cut vents in the top.
  6. Brush the crust with a beaten egg mixed with a teaspoon of water. Sprinkle generously with demerara sugar.
  7. Bake at 425°F (220°C) for the first 15 minutes to set the crust structure. Reduce oven temperature to 375°F (190°C) and bake for an additional 40 minutes until the crust is deep mahogany and the filling is bubbling.