Ingredients:

  • 450 grams All-Purpose Flour (for crust)
  • 230 grams Unsalted Butter (very cold, cut into 1/2-inch cubes)
  • 120 milliliters Ice Water (plus more if needed)
  • 1.3 kilograms Baking Apples (e.g., Granny Smith, Honeycrisp), peeled, cored, and sliced 1/4 inch thick
  • 150 grams Granulated Sugar
  • 2 tablespoons Cornstarch
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1 large Egg (for egg wash)
  • A pinch of Salt (for the crust)

Instructions:

  1. Prepare the Pie Crust: In a large bowl, whisk together the flour and salt. Cut the cold butter cubes into the flour using a pastry blender or food processor until the mixture resembles coarse meal with some pea-sized pieces of butter remaining. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough into two disks, wrap in plastic, and chill for at least 4 hours (or up to 2 days).
  2. Prepare the Filling: In a large pot or Dutch oven, combine the sliced apples, granulated sugar, cornstarch, cinnamon, and nutmeg. Toss gently to coat.
  3. Pre-Cook the Apples: Cook the apple mixture over medium heat for 5 to 7 minutes, stirring occasionally, until the liquid begins to thicken and the apples have slightly softened but still hold their shape. This step condenses flavor and prevents a soggy bottom. Remove from heat and let cool completely.
  4. Assemble the Pie: Preheat oven to 425°F (220°C). On a lightly floured surface, roll out one disk of dough and place it into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
  5. Add the cooled apple filling to the pie shell. Roll out the second disk of dough for the top (either solid top or lattice design). Place over the filling.
  6. Crimp the edges to seal and cut several vents in the top crust (or lattice). Whisk the large egg with 1 tablespoon of water to create an egg wash, and brush the top of the crust liberally.
  7. Bake: Bake for 15 minutes at 425°F (220°C). Reduce the oven temperature to 375°F (190°C) and continue baking for 65 to 70 minutes, or until the crust is deeply golden brown and the filling is actively bubbling. If the edges brown too quickly, cover them with foil.
  8. Cool: Transfer the pie to a wire rack and let it cool for a minimum of 2 hours before slicing. This allows the filling to fully set.