Ingredients:

  • 2 ½ cups All-Purpose Flour (plus extra for dusting)
  • 1 Tbsp Granulated Sugar (for dough)
  • 1 tsp Fine Sea Salt
  • 1 cup (2 sticks) very cold Unsalted Butter, cubed
  • ½ cup Ice Water (as needed)
  • 6-7 medium Mixed Apples (e.g., Granny Smith, Honeycrisp), peeled, cored, and sliced
  • ½ cup packed Light Brown Sugar
  • ¼ cup Granulated Sugar (for filling)
  • 1 Tbsp Lemon Juice
  • 1 ½ tsp Ground Cinnamon
  • ½ tsp Freshly Grated Nutmeg
  • 3 Tbsp All-Purpose Flour or Cornstarch (thickener)
  • 2 Tbsp Unsalted Butter, cut into small cubes (for dotting)
  • 1 large Egg (for wash)
  • 1 Tbsp Milk or Water (for wash)
  • 1 tsp Granulated Sugar (for sprinkling)

Instructions:

  1. Prepare the Flaky Dough: Whisk flour, sugar, and salt together in a large bowl or pulse briefly in a food processor.
  2. Cut in the Butter: Add the very cold, cubed butter. Use a pastry blender or pulse the food processor until the mixture resembles coarse crumbs with some pea-sized chunks of butter remaining (these chunks are key to flakiness).
  3. Add Liquid: Gradually drizzle in the ice water, one tablespoon at a time, mixing until the dough just barely comes together when pinched. Do not overmix.
  4. Divide and Chill: Divide the dough into two slightly unequal discs (one slightly larger for the bottom crust). Wrap tightly in plastic wrap and refrigerate for a minimum of 2 hours.
  5. Macerate the Apples: In a large bowl, toss the sliced apples with the brown sugar, granulated sugar, and lemon juice. Let the mixture sit at room temperature for 30 minutes to draw out excess liquid.
  6. Drain Liquid and Thicken Syrup: Drain the accumulated liquid into a small saucepan. Bring the liquid to a simmer for 5–10 minutes until reduced and slightly syrupy. Let cool slightly.
  7. Combine Filling: Toss the drained apples with the cinnamon, nutmeg, and the all-purpose flour (or cornstarch). Pour the cooled, thickened syrup back over the apples and toss to coat evenly.
  8. Preheat & Prep: Preheat oven to 425°F (220°C). Place a baking sheet on the lowest rack to preheat and catch drips.
  9. Roll the Bottom Crust: Roll the larger dough disc into a 12-inch circle. Carefully transfer it to the 9-inch pie dish, allowing a 1-inch overhang. Return the lined dish to the refrigerator.
  10. Roll the Top Crust: Roll the remaining dough disc into an 11-inch circle. Chill the crust/strips in the fridge for 10 minutes.
  11. Fill and Seal: Pour the apple mixture into the chilled bottom crust. Dot the top of the filling with the 2 Tbsp of cubed butter. Place the top crust (or lattice) over the filling. Trim, then crimp the edges tightly to seal. Cut 4-5 vents if using a full top crust.
  12. Egg Wash and Sprinkle: Brush the crust with the egg wash (egg mixed with milk/water) and sprinkle generously with granulated sugar.
  13. Bake: Place the pie on the preheated baking sheet. Bake for 15 minutes at 425°F (220°C). Reduce the oven temperature to 375°F (190°C) and bake for another 55–65 minutes, or until the crust is deep golden brown and the filling is bubbling thickly. Tent edges with foil if necessary.
  14. Cooling: Transfer the pie to a wire rack. Let cool completely for at least 3 hours before slicing. This allows the filling to set properly.