Ingredients:

  • 2 ½ cups (315 g) All-purpose Flour, plus extra for dusting
  • 1 tsp (5 g) Fine Sea Salt
  • 1 cup (225 g) Unsalted Butter, chilled and cubed
  • 8 to 10 Tbsp (120 – 150 ml) Ice Water
  • 6 to 8 medium (1.2 kg) Mixed Baking Apples (e.g., Braeburn, Granny Smith), peeled, cored, and sliced
  • ½ cup (100 g) Granulated Sugar
  • ¼ cup (50 g) Packed Light Brown Sugar
  • 3 Tbsp (25 g) All-purpose Flour (for filling thickener)
  • 1 tsp (5 g) Ground Cinnamon
  • ¼ tsp (1 g) Freshly Grated Nutmeg
  • 1 Tbsp (15 ml) Fresh Lemon Juice
  • 1 Tbsp (15 g) Unsalted Butter, cubed (optional, for filling)
  • 1 Large Egg, beaten (for egg wash)
  • 1 tsp (5 ml) Water or Milk (for egg wash)
  • 1 Tbsp (15 g) Coarse Sugar (e.g., Demerara), for sprinkling

Instructions:

  1. In a large bowl, combine the flour and salt. Cut in the cold, cubed butter using a pastry blender or food processor until the mixture resembles coarse sand with some pea-sized pieces of butter remaining.
  2. Gradually stream in the ice water, one tablespoon at a time, mixing until the dough just barely comes together when pressed. Divide the dough in half, shape each half into a flat disk, wrap tightly, and refrigerate for a minimum of 60 minutes.
  3. In a large bowl, combine the sliced apples, granulated sugar, brown sugar, 3 tablespoons of flour, cinnamon, nutmeg, and lemon juice. Toss gently until evenly coated. Set aside.
  4. On a lightly floured surface, roll one dough disk into a 12-inch circle. Carefully transfer the dough to a 9-inch deep-dish pie plate. Trim the edges, leaving about a 1-inch overhang, and refrigerate the lined dish.
  5. Spoon the apple mixture into the chilled bottom crust, packing them down tightly. Dot the top of the apples with the optional cubed butter. Roll the second dough disk into an 11-inch circle and place it over the filling.
  6. Trim the top crust overhang and tuck the edges under the bottom crust. Crimp the edges securely. Cut 4-6 small slits (vents) into the top crust. Return the assembled pie to the refrigerator for 30 minutes.
  7. Preheat oven to 425°F (220°C). Whisk the egg and water/milk for the egg wash, brush the crust, and sprinkle generously with coarse sugar. Bake for 15 minutes at 425°F. Reduce the oven temperature to 375°F (190°C) and continue baking for 35–45 minutes, or until the crust is deep golden brown and the filling is bubbling thickly. If edges brown too quickly, loosely tent them with aluminum foil.
  8. Transfer the pie to a wire rack and cool completely (at least 3-4 hours) before slicing. This is crucial for allowing the filling to fully set.