Ingredients:

  • 2 ½ cups All-Purpose Flour (315g), chilled
  • 1 tbsp Granulated Sugar (for crust)
  • 1 tsp Fine Sea Salt
  • 1 cup Unsalted Butter (225g), very cold, cut into ½-inch cubes
  • 6–8 tbsp Ice Water (90–120 ml)
  • 6–8 medium Mixed Baking Apples (1.2–1.4 kg), peeled, cored, and sliced
  • ½ cup Light Brown Sugar (100g), packed
  • ¼ cup Granulated Sugar (50g)
  • 3 tbsp Cornstarch (25g)
  • 1 ½ tsp Ground Cinnamon
  • ¼ tsp Ground Nutmeg
  • ½ tsp Lemon Zest
  • 1 tbsp Lemon Juice
  • 1 tbsp Unsalted Butter (for dotting the filling)
  • 1 Large Egg (lightly beaten, for wash)
  • 1 tsp Milk or Water (for wash)
  • 1 tbsp Coarse Sugar (e.g., Turbinado, for finish)

Instructions:

  1. Combine Dry Ingredients: Whisk together the flour, 1 tbsp sugar, and salt in a large bowl (or pulse in a food processor).
  2. Cut in the Cold Butter: Add the chilled butter cubes. Use a pastry cutter or pulse gently in a food processor until the mixture resembles coarse breadcrumbs, with some pea-sized chunks of butter remaining. Do not overmix.
  3. Add Ice Water: Sprinkle the ice water over the dough, one tablespoon at a time, mixing lightly until the dough just starts to come together. The dough should be shaggy, not sticky.
  4. Divide and Chill: Gather the dough, divide into two slightly unequal discs (the larger disc for the bottom), flatten slightly, wrap tightly in cling film, and chill in the refrigerator for a minimum of 90 minutes.
  5. Prep Apples: Peel, core, and slice the apples into uniform ¼-inch pieces. Place immediately in a large bowl.
  6. Mix Filling: Add both sugars, cornstarch, cinnamon, nutmeg, lemon zest, and lemon juice to the apples. Toss gently until all slices are evenly coated. Allow to sit for 15 minutes while the oven preheats; this draws out some liquid.
  7. Preheat Oven: Preheat the oven to 425°F (220°C). Position a rack in the lower third of the oven.
  8. Roll Bottom Crust: On a lightly floured surface, roll the larger disc of dough into a 12-inch circle. Carefully transfer the dough to the 9-inch deep-dish pie plate, allowing it to overhang the edges. Trim excess, leaving about 1 inch overhang. Place the plate back in the fridge.
  9. Roll Top Crust: Roll the second disc into an 11-inch circle (or prepare for a lattice top).
  10. Fill and Dot: Remove the chilled shell. Spoon the apple filling into the shell, mounding the apples slightly in the center. Scatter the 1 tbsp of butter dots over the top of the filling.
  11. Seal the Pie: Lay the top crust over the filling. Trim the top crust to match the bottom overhang. Crimp the edges tightly together to create a sealed edge.
  12. Vent and Wash: If using a full top crust, cut 4–5 steam vents in the center. Whisk the egg and milk/water for the egg wash, then brush lightly over the entire top crust. Sprinkle generously with coarse sugar.
  13. Initial Bake (High Heat): Place the pie on a baking sheet and bake at 425°F (220°C) for 15–20 minutes, until the crust just begins to turn light gold.
  14. Reduce Heat: Lower the oven temperature to 375°F (190°C) and continue baking for another 35–40 minutes, or until the crust is deeply golden brown and the filling juices are bubbling thickly through the vents. (Cover edges loosely with foil if browning too quickly).
  15. Cooling: Transfer the pie to a wire rack and let it cool completely for a minimum of 2 hours (ideally 4 hours) before slicing. This allows the cornstarch thickener to fully set and prevents a runny pie.