Ingredients:

  • 2.5 cups all-purpose flour
  • 1 cup unsalted butter, chilled and cubed
  • 1 tsp salt
  • 1 tbsp granulated sugar
  • 8 tbsp ice water
  • 3 lbs fresh apples (Granny Smith and Honeycrisp), peeled and sliced
  • 0.75 cup brown sugar, packed
  • 0.25 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 1 tbsp lemon juice
  • 2 tbsp unsalted butter
  • 1 large egg, beaten
  • 1 tbsp heavy cream
  • 1 tbsp coarse sanding sugar

Instructions:

  1. Whisk flour, salt, and sugar in a bowl.
  2. Work the chilled butter into the flour using a pastry cutter or fork until pea-sized lumps remain.
  3. Slowly add ice water, one tablespoon at a time, stirring until the dough just begins to clump together.
  4. Divide dough into two discs, wrap in plastic, and refrigerate for at least 2 hours.
  5. Melt 2 tbsp butter in a skillet over medium heat; add apple slices and lemon juice.
  6. Stir in brown sugar, granulated sugar, cinnamon, and nutmeg. Cook for 5-7 minutes until apples are slightly softened.
  7. Stir in cornstarch and cook for another 2 minutes until the syrup is thick and glossy.
  8. Roll out the bottom crust and fit into a 9-inch deep-dish pie plate.
  9. Pour the cooled apple filling into the crust, cover with the top crust, and seal the edges.
  10. Brush the top with a mixture of beaten egg and heavy cream, then sprinkle with sanding sugar.
  11. Bake for 60 minutes or until the crust is deep mahogany and filling is bubbling.