Ingredients:

  • 2 ½ cups (300g) all-purpose flour, plus extra for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (227g) (2 sticks) unsalted butter, very cold and cut into cubes
  • ½ cup (120ml) ice water
  • 1 tablespoon (15ml) apple cider vinegar
  • 6-8 medium apples (about 3 pounds/1.4kg), such as Granny Smith, Honeycrisp, or a mix, peeled, cored, and sliced ¼ inch thick
  • ¾ cup (150g) granulated sugar
  • ¼ cup (30g) all-purpose flour
  • 1 teaspoon (5g) ground cinnamon
  • ¼ teaspoon (1.25g) ground nutmeg
  • 2 tablespoons (30ml) lemon juice
  • 2 tablespoons (30g) unsalted butter, cut into small pieces
  • 1 large egg
  • 1 tablespoon (15ml) milk or cream
  • 1 tablespoon (15g) granulated sugar

Instructions:

  1. Pulse flour and salt in a food processor. Add butter and pulse until mixture resembles coarse crumbs. Gradually add ice water and apple cider vinegar, pulsing until dough just comes together.
  2. Divide dough in half, flatten into disks, wrap in plastic wrap, and chill for at least 1 hour.
  3. In a large bowl, combine sliced apples, sugar, flour, cinnamon, nutmeg, and lemon juice. Toss to coat.
  4. On a lightly floured surface, roll out one dough disk into a 12-inch circle. Transfer to the pie plate, trim excess dough, and crimp the edges.
  5. Pour apple filling into the pie crust. Dot with butter pieces.
  6. Roll out the second dough disk into a 12-inch circle. Cut slits in the top crust to allow steam to escape.
  7. Carefully place the top crust over the filling. Trim excess dough and crimp the edges to seal.
  8. Whisk egg and milk together to make the egg wash. Brush over the top crust and sprinkle with sugar. Bake in a preheated oven at 400°F (200°C) for 15 minutes, then reduce heat to 350°F (175°C) and bake for another 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust is browning too quickly, cover the edges with foil.
  9. Let the pie cool completely on a wire rack before slicing and serving. This helps the filling set.