Ingredients:

  • 2 ½ cups All-Purpose Flour
  • 1 tablespoon Granulated Sugar (for pastry)
  • 1 teaspoon Fine Sea Salt (for pastry)
  • 1 cup Unsalted Butter (Very Cold, cubed)
  • 6–10 tablespoons Ice Water
  • 6–7 large Firm, Tart Apples (peeled, cored, and sliced ¼ inch thick)
  • ¾ cup Granulated Sugar (for filling)
  • ¼ cup Light Brown Sugar (packed)
  • 3 tablespoons All-Purpose Flour or Cornstarch (thickener)
  • 1 ½ teaspoons Ground Cinnamon
  • ¼ teaspoon Ground Nutmeg
  • 1 tablespoon Fresh Lemon Juice
  • 1 tablespoon Unsalted Butter (cut into small pieces for dotting)
  • 1 Large Egg (for egg wash)
  • 1 teaspoon Milk or Cream (for egg wash)
  • Turbinado (Coarse) Sugar (for sprinkling)

Instructions:

  1. Prepare the Pastry Dough: Whisk dry ingredients (Flour, Sugar, Salt) in a large bowl. Cut in the cold butter until the mixture resembles coarse meal with some pea-sized pieces remaining.
  2. Gradually add ice water, one tablespoon at a time, mixing just until the dough barely comes together. Divide dough in half, form into flat discs, wrap tightly, and chill for at least 1 hour.
  3. Prepare the Filling: In a large bowl, toss the sliced apples with both sugars, flour/cornstarch, lemon juice, cinnamon, and nutmeg. Let the mixture sit (macerate) for 15 minutes.
  4. Preheat oven to 425°F (220°C). Roll out the first dough disc into a 12-inch circle and carefully transfer to the 9-inch pie plate. Trim edges, leaving a 1-inch overhang.
  5. Pour the apple filling into the crust, mounding slightly in the centre. Dot the top of the filling with the small pieces of butter.
  6. Roll out the second dough disc. Place over the filling. Crimp the top and bottom crust edges together to seal. Cut 4-5 steam vents in the top crust.
  7. Brush the top crust evenly with the whisked egg wash and sprinkle generously with coarse sugar.
  8. Bake at 425°F (220°C) for 15 minutes. Then reduce oven temperature to 375°F (190°C) and continue baking for another 45–60 minutes, covering edges with foil if browning too quickly.
  9. The pie is done when the crust is deeply golden and the filling is bubbling thickly. Cool completely (at least 3-4 hours) on a wire rack before slicing.