Ingredients:

  • 2 ½ cups (315 g) All-Purpose (Plain) Flour, plus extra for dusting
  • 1 Tbsp (15 g) Granulated Sugar
  • 1 tsp (5 g) Fine Sea Salt
  • 1 cup (2 sticks / 225 g) very cold Unsalted Butter, cut into ½-inch cubes
  • ½ cup (120 ml) Ice Water (use only as much as needed)
  • 1 large Egg, beaten with 1 tsp water (for egg wash)
  • 6-8 large (approx. 1.2 kg) Mixed Apples, peeled, cored, and sliced (mix of tart and sweet varieties)
  • ½ cup (100 g) Granulated Sugar
  • ¼ cup (50 g) Light Brown Sugar, packed
  • 3 Tbsp (30 g) All-Purpose (Plain) Flour (thickener)
  • 1 tsp (5 g) Ground Cinnamon
  • ¼ tsp (1 g) Ground Nutmeg
  • ¼ tsp (1 g) Fine Sea Salt
  • 1 Tbsp (15 ml) Fresh Lemon Juice
  • 1 Tbsp (15 g) Unsalted Butter, cut into small cubes (for dotting)

Instructions:

  1. Combine Dry Ingredients: In a large bowl (or food processor), pulse or whisk together the flour, salt, and sugar.
  2. Cut in the Butter: Add the cold, cubed butter. Cut in using a pastry blender or pulse the processor until the mixture resembles coarse meal with some pea-sized pieces of butter remaining. Do not overmix.
  3. Add Water: Gradually stream in the ice water, one tablespoon at a time, until the dough just begins to clump together. The mixture should be shaggy, not wet.
  4. Form and Chill: Divide the dough into two equal disks. Wrap tightly in cling film and chill in the refrigerator for a minimum of 60 minutes.
  5. Prep Apples: Peel, core, and slice the apples into uniform ¼-inch thick pieces.
  6. Toss Filling: In a very large bowl, gently toss the sliced apples with both sugars, flour, spices (cinnamon, nutmeg), salt, and lemon juice until the apples are evenly coated.
  7. Roll the Bottom Crust: On a lightly floured surface, roll out the larger dough disk into a 12-inch circle. Carefully transfer the dough to the pie plate, pressing it gently into the bottom and sides. Trim the edges, leaving about 1 inch overhang. Place the plate back in the refrigerator.
  8. Roll the Top Crust: Roll out the remaining dough disk into an 11-inch circle.
  9. Fill the Pie: Remove the chilled pie shell. Spoon the apple filling into the shell, mounding the apples slightly in the center. Dot the top of the filling with the small cubes of butter.
  10. Seal and Vent: Place the top crust over the filling. Fold the edges under together and crimp the edges securely. Cut several small vents or slits in the top crust to allow steam to escape.
  11. Egg Wash and Sugar: Brush the entire top crust with the beaten egg wash. Sprinkle generously with extra granulated sugar for a sparkling finish.
  12. Preheat and Prepare: Preheat your oven to 425°F (220°C). Place the assembled pie on a baking sheet (to catch any drips).
  13. Initial High Heat: Bake at 425°F (220°C) for 15 minutes. This sets the crust quickly.
  14. Reduce Heat: Reduce the oven temperature to 375°F (190°C) and continue baking for another 40–50 minutes, or until the crust is deep golden brown and the filling juices are bubbling thickly. Shield the edges loosely with foil if they brown too quickly.
  15. Cool: Transfer the pie to a wire rack. Let it cool for at least 2 hours before slicing. This is vital to allow the filling to fully set.