Ingredients:

  • 2 ½ cups All-Purpose Flour
  • 1 Tablespoon Granulated Sugar (for crust)
  • 1 teaspoon Fine Sea Salt (for crust)
  • 1 cup (2 sticks) Unsalted Butter, VERY Cold, cut into ½ inch cubes
  • ½ cup Ice Water (approx.)
  • 1 Large Egg Yolk (for wash)
  • 1 Tablespoon Milk or Heavy Cream (for wash)
  • 6–8 medium Mixed Apples (e.g., Granny Smith & Honeycrisp), Peeled, cored, sliced ¼ inch thick
  • ½ cup Granulated Sugar (for filling)
  • ¼ cup Light Brown Sugar, packed
  • 3 Tablespoons Cornstarch (or All-Purpose Flour)
  • 1 teaspoon Ground Cinnamon
  • ¼ teaspoon Freshly Grated Nutmeg
  • 1 Tablespoon Lemon Juice
  • ⅛ teaspoon Pinch of Fine Salt (for filling)
  • 2 Tablespoons Unsalted Butter (for dotting)

Instructions:

  1. Combine Dry Ingredients: Whisk together the flour, sugar, and salt in a large bowl.
  2. Cut in the Butter: Add the very cold butter cubes. Use a pastry blender, your fingertips, or a food processor (pulsing only) to cut the butter into the flour until the pieces resemble small peas and flat flakes.
  3. Add Ice Water: Drizzle in the ice water (start with ½ cup) a tablespoon at a time, mixing gently until the dough just comes together. Do not overmix; stop once no dry flour remains.
  4. Chill and Divide: Divide the dough in half. Shape each half into a flat disc, wrap tightly in cling film, and refrigerate for a minimum of 2 hours (or up to 2 days).
  5. Prepare Apples: Peel, core, and slice the apples into uniform ¼ inch (6mm) slices.
  6. Toss the Filling: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, and salt. Toss thoroughly until the apples are evenly coated. Let this mixture sit for 10-15 minutes to draw out moisture.
  7. Preheat Oven: Preheat oven to 425°F (220°C). Position a baking sheet on the lowest rack to catch any drips and insulate the bottom crust.
  8. Roll the Bottom Crust: Roll one chilled dough disc into a 12-inch circle. Carefully transfer it to the 9-inch pie plate. Trim the edges, leaving a 1-inch overhang. Place in the freezer.
  9. Fill the Pie: Pour the apple mixture into the chilled bottom crust. Dot the top of the filling with the small butter cubes.
  10. Roll the Top Crust, Seal and Crimp: Roll the second dough disc into an 11-inch circle. Place it over the apples. Trim excess dough and crimp the edges to seal the top and bottom crusts.
  11. Vent and Glaze: Cut 4-6 vents (slits) in the top crust. Whisk the egg yolk and milk/cream together to create an egg wash. Brush the entire top crust evenly with the wash, then sprinkle lightly with granulated sugar.
  12. Initial Bake (High Heat): Place the pie on the preheated baking sheet. Bake for 15 minutes at 425°F (220°C). This sets the crust.
  13. Lower Heat: Reduce the oven temperature to 375°F (190°C) and continue baking for 40–45 minutes, or until the crust is deep golden brown and the filling is bubbling thickly. Cover the edges with foil if they brown too quickly.
  14. Cooling: Remove from the oven and cool completely on a wire rack for at least 2 hours before slicing. This allows the filling to set.