Ingredients:

  • 2 ½ cups (315g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (2 sticks or 227g) unsalted butter, very cold, cut into ½-inch cubes
  • ½ cup (120ml) ice water, plus more if needed
  • 6-7 medium apples (about 3 lbs/1.4kg), such as Granny Smith, Honeycrisp, or a mix, peeled, cored, and sliced ¼-inch thick
  • ¼ cup (50g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 2 tablespoons (15g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • 2 tablespoons (30ml) lemon juice
  • 2 tablespoons (28g) unsalted butter, cut into small pieces
  • 1 large egg
  • 1 tablespoon (15ml) milk or cream
  • 1 tablespoon granulated sugar for sprinkling (optional)
  • 2 teaspoon lemon juice

Instructions:

  1. Make the Dough: Combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough just comes together. Divide dough in half, flatten into discs, wrap in plastic wrap, and chill for at least 1 hour.
  2. Prepare the Apple Filling: In a large bowl, combine sliced apples, sugars, flour, cinnamon, nutmeg, and allspice. Toss to coat evenly. Add lemon juice and toss again. Let sit for 15 minutes to allow apples to release some juices. Drain excess liquid.
  3. Assemble the Pie: On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer to the pie dish. Trim and crimp the edges.
  4. Add Filling & Dot with Butter: Pour apple filling into the pie crust. Dot with small pieces of butter.
  5. Top Crust Options: Option 1 (Full Top Crust): Roll out the second disc of dough and place it over the filling. Trim, crimp the edges to seal, and cut slits in the top crust to allow steam to escape. Option 2 (Lattice Top): Cut the second disc of dough into strips and weave them over the filling in a lattice pattern. Trim and crimp the edges.
  6. Apply Egg Wash (Optional): In a small bowl, whisk together egg and milk. Brush the top crust with the egg wash. Sprinkle with sugar, if desired.
  7. Bake the Pie: Bake in a preheated oven at 425°F (220°C) for 15 minutes. Reduce heat to 375°F (190°C) and bake for another 35-45 minutes, or until the crust is golden brown and the filling is bubbling. If the crust browns too quickly, tent it with foil.
  8. Cool Completely: Let the pie cool completely on a wire rack before slicing and serving (at least 3-4 hours, ideally longer). This allows the filling to set properly.