Ingredients:
- 315g All-purpose flour
- 225g Unsalted butter, frozen and grated
- 5g Sea salt
- 10g Granulated sugar
- 120ml Ice-cold water
- 5ml Apple cider vinegar
- 1300g Granny Smith apples (approximately 6-7 large), peeled, cored, and sliced
- 150g Granulated sugar
- 50g Light brown sugar, packed
- 30g Cornstarch
- 8g Ground cinnamon
- 2g Ground nutmeg
- 15ml Lemon juice
- 1 Large egg
- 15ml Heavy cream
- 25g Turbinado sugar
Instructions:
- Whisk flour, 10g granulated sugar, and sea salt in a large bowl. Fold in the grated frozen butter until the mixture resembles coarse meal. Slowly drizzle in the ice water mixed with apple cider vinegar until the dough just holds together. Divide into two discs, wrap tightly, and chill for at least 1 hour.
- In a large stainless steel mixing bowl, toss the sliced apples with lemon juice immediately to prevent oxidation. Add 150g granulated sugar, brown sugar, cornstarch, cinnamon, and nutmeg. Toss thoroughly until slices are coated in a velvety spiced slurry.
- Roll out the first dough disc to a 12-inch circle on a floured surface. Drape into a 9-inch deep-dish glass pie plate. Pile the apple filling into the crust, ensuring it is tightly packed.
- Roll out the second disc and place over the apples. Trim, crimp the edges to seal, and cut vents in the top for steam to escape.
- Whisk the egg and heavy cream together. Brush the mixture over the top crust using a pastry brush. Sprinkle evenly with turbinado sugar for texture and color.
- Bake at 400°F (205°C) for 55 minutes until the crust is deep mahogany and the filling is bubbling.