Ingredients:

  • 2 ½ cups (315 g) All-Purpose (Plain) Flour, plus extra for dusting
  • 1 cup (225 g) cold, cubed Unsalted Butter (2 sticks)
  • 1 tbsp (15 g) Granulated Sugar (for pastry)
  • 1 tsp (5 g) Fine Sea Salt (for pastry)
  • ½ cup (approx. 120 ml) Ice Water
  • 6 – 8 medium Firm, Tart Apples (Approx. 1.2 kg), peeled, cored, and sliced 1/4 inch thick
  • ¼ cup (50 g) Granulated Sugar (for filling)
  • ½ cup (100 g) packed Light Brown Sugar
  • 3 tbsp (30 g) All-Purpose Flour (or cornstarch/thickener)
  • 1 tbsp (15 ml) freshly squeezed Lemon Juice
  • 1 ½ tsp (7 g) Ground Cinnamon
  • ½ tsp (2 g) Ground Nutmeg
  • Pinch of Salt (for filling)
  • 1 tbsp (15 g) Unsalted Butter, cut into small dots (for topping the filling)
  • 1 Large Egg, lightly beaten (for egg wash)
  • 1 tbsp (15 ml) Milk or Heavy Cream (for egg wash)

Instructions:

  1. Combine Dry Ingredients: Whisk together the flour, salt, and sugar for the pastry in a large bowl.
  2. Cut in the Fat: Add the cold, cubed butter to the dry mixture. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse sand mixed with pea-sized pieces of butter. Work quickly to keep the butter cold.
  3. Hydrate: Drizzle the ice water over the mixture, one tablespoon at a time, until the dough just comes together when squeezed. Do not overmix.
  4. Divide and Chill: Divide the dough into two discs (one slightly larger, about 60/40 ratio for the bottom crust). Wrap each tightly in plastic wrap and chill in the refrigerator for a minimum of 60 minutes.
  5. Prep the Apples: Peel, core, and slice the apples. Place them immediately into a large bowl and toss with the lemon juice.
  6. Mix Dry Spices: In a small bowl, combine the sugars, flour (or cornstarch), cinnamon, nutmeg, and salt.
  7. Combine Filling: Pour the dry spice mixture over the apples and toss gently until every slice is coated. Set aside.
  8. Roll the Bottom Crust: On a lightly floured surface, roll the larger dough disc into a 12-inch circle. Carefully transfer it to the 9-inch pie dish. Trim the edges, leaving about a 1-inch overhang. Place the filled dish back in the fridge while you prepare the top crust.
  9. Add Filling: Fill the chilled pie shell evenly with the apple mixture. Dot the top of the apples with the 1 tablespoon of butter cut into small pieces.
  10. Create Top Crust: Roll out the remaining dough disc. Cut vent slits, or create a lattice pattern.
  11. Seal and Flute: Place the top crust over the filling. Trim the edges and crimp/flute the top and bottom crusts together to seal.
  12. Glaze and Chill (Again!): Whisk the egg and milk/cream for the wash. Brush the entire top crust generously. Sprinkle with extra sugar (optional). Chill the entire pie for 15 minutes before baking.
  13. Bake: Preheat oven to 220°C (425°F). Place the pie on a baking sheet. Bake for 15 minutes at the high temperature.
  14. Reduce Heat and Finish: Reduce the oven temperature to 180°C (350°F) and bake for another 50–60 minutes, or until the crust is deep golden brown and the filling juices are visibly bubbling vigorously. Cover edges loosely with foil if browning too quickly.
  15. Cool Down: Remove the pie from the oven and cool completely on a wire rack for at least 2 hours. This allows the filling to set properly.