Ingredients:

  • 3 cups All-Purpose Flour
  • 1 cup + 2 tablespoons Unsalted Butter (ice cold, cubed)
  • 1 tablespoon Granulated Sugar (for dough)
  • 1 teaspoon Fine Sea Salt (for dough)
  • ½ cup to ¾ cup Ice Water
  • 3 Granny Smith Apples (peeled, cored, sliced)
  • 3 Honeycrisp Apples (peeled, cored, sliced)
  • ¾ cup Light Brown Sugar (packed, for filling)
  • ¼ cup Granulated Sugar (for filling)
  • 3 tablespoons All-Purpose Flour or Cornstarch (thickener)
  • 1 ½ teaspoons Ground Cinnamon
  • ¼ teaspoon Ground Nutmeg
  • 1 tablespoon Lemon Juice (freshly squeezed)
  • 2 tablespoons Unsalted Butter (cut into small pieces for dotting)
  • 1 Large Egg (for wash)
  • 1 teaspoon Milk or Cream (for wash)
  • 1 tablespoon Coarse Turbinado Sugar (for sprinkling)

Instructions:

  1. Prepare the Dough: Combine flour, 1 tbsp sugar, and salt. Cut in the ice-cold butter until the mixture resembles coarse peas and small flakes. Slowly add ice water, mixing just until the dough barely comes together. Do not overwork.
  2. Chill: Divide dough in half, flatten into two discs, wrap tightly, and chill for a minimum of 2 hours.
  3. Prepare the Filling: In a large bowl, gently toss the sliced apples with both sugars, flour/cornstarch, spices, and lemon juice. Set aside.
  4. Roll the Bottom Crust: On a lightly floured surface, roll one dough disc into a 12-inch circle. Carefully transfer to a 9-inch pie plate. Trim edges, leaving a 1-inch overhang. Return to the fridge.
  5. Roll the Top Crust: Roll the second disc into an 11-inch circle, ready for topping.
  6. Assemble the Pie: Pour the apple mixture into the chilled bottom crust, mounding them slightly. Dot the top of the apples evenly with the 2 tablespoons of butter pieces.
  7. Seal and Crimp: Place the top crust over the filling (or weave the lattice). Trim the overhang, tuck it under the bottom edge, and crimp the edges decoratively. Cut 4-5 steam vents into the top crust.
  8. Egg Wash and Sugar: Whisk the egg and milk/cream together. Brush lightly over the entire top crust and sprinkle evenly with coarse sugar.
  9. Bake (Initial High Heat): Bake at 425°F (220°C) for 15 minutes to set the crust structure.
  10. Bake (Lower Heat): Reduce the temperature to 375°F (190°C) and continue baking for 45–60 minutes, or until the crust is deep golden brown and the filling is bubbling thickly. Use foil strips around the edge if needed.
  11. Cool Completely: Cool on a wire rack for at least 3–4 hours before slicing to allow the filling juices to set up properly. This step is crucial for avoiding a runny pie.