Ingredients:

  • 2 ½ cups All-Purpose Plain Flour (300 g), plus extra for dusting
  • 1 cup Unsalted Butter (225 g), very cold, cut into 1 cm cubes
  • 1 teaspoon Fine Sea Salt (5 g)
  • 1 tablespoon Granulated Sugar (15 g)
  • ½ cup Ice Water (approx. 120 ml)
  • 3 lbs Mixed Apples (1.4 kg), peeled, cored, and sliced 5mm thick
  • ½ cup Granulated Sugar (100 g)
  • ¼ cup Light Brown Sugar, packed (50 g)
  • 2 tablespoons Cornflour (Cornstarch) (25 g)
  • 1 tablespoon Ground Cinnamon (6 g)
  • ½ teaspoon Ground Nutmeg (1 g)
  • 1 tablespoon Fresh Lemon Juice (15 ml)
  • 2 tablespoons Unsalted Butter (30 g), cut into small cubes, for dotting
  • 1 Large Egg, beaten (for egg wash)
  • 1 tablespoon Water or Milk (15 ml)
  • 1 tablespoon Coarse Sugar (e.g., Turbinado/Demerara) (15 g), for sprinkling

Instructions:

  1. Combine Dry Ingredients: Whisk together flour, salt, and granulated sugar in a large bowl.
  2. Cut in the Butter: Add the cold, cubed butter. Using a pastry blender or food processor, cut the butter into the flour until the pieces resemble small peas and some flatter, larger flakes. Ensure the mixture remains cold.
  3. Add Liquid: Gradually drizzle in the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.
  4. Divide and Chill: Divide the dough into two slightly uneven discs (one larger for the bottom crust). Wrap tightly and refrigerate for a minimum of 90 minutes.
  5. Pre-mix Filling: In a very large bowl, combine the sliced apples, both sugars, cornflour, cinnamon, nutmeg, and lemon juice. Toss gently until the apples are evenly coated. Set aside.
  6. Roll the Bottom Crust: On a lightly floured surface, roll the larger dough disc into a 12-13 inch circle. Carefully transfer the dough to the 9-inch deep-dish pie plate. Trim the overhang to about 1 inch. Return the lined plate to the fridge.
  7. Fill the Pie: Pour the apple mixture into the chilled pie plate. Arrange the apples evenly and dot the top of the filling with the small cubes of butter.
  8. Roll the Top Crust: Roll the remaining dough disc into an 11-inch circle.
  9. Seal and Crimp: Place the top crust over the filling. Trim the excess pastry, tuck the top overhang under the bottom overhang, and crimp the edges firmly to seal.
  10. Wash and Vent: Cut 4-5 vents into the top crust to allow steam to escape. Brush the entire top surface with the egg wash (egg beaten with water/milk) mixture and sprinkle generously with coarse sugar.
  11. Preheat and Prepare: Preheat the oven to 220°C / 425°F. Place the pie on a baking sheet to catch any drips.
  12. Initial High Heat Bake: Bake the pie at 220°C / 425°F for 15-20 minutes, until the crust just begins to turn golden brown.
  13. Reduce Heat: Lower the oven temperature to 180°C / 350°F. Continue baking for another 50-55 minutes, or until the juices are visibly bubbling thickly in the centre vents. (Cover edges loosely with foil if browning too quickly).
  14. Cool Completely: Transfer the pie to a wire rack and allow it to cool for a minimum of 2 hours. Do not slice early, as the filling needs this time to set.