Rustic Apple Pie Recipe: The Secret to a Perfect All-Butter Flaky Crust

Instructions:

1. Combine Dry Ingredients: Whisk flour, sugar, and salt together in a large, chilled bowl.
2. Cut in the Butter: Add the cold butter cubes. Work quickly using your fingers, a pastry blender, or pulse briefly in a food processor until the mixture resembles coarse peas with some larger, bean-sized chunks of butter remaining (this is crucial for flakiness).
3. Add Liquid: Gradually drizzle in the ice water, one tablespoon at a time, mixing until the dough just comes together into a shaggy mass. Do not overmix.
4. Form Discs and Chill: Divide the dough into two equal discs. Wrap tightly in cling film and chill in the refrigerator for a minimum of 2 hours, or preferably overnight.
5. Slice Apples: Peel, core, and slice the apples uniformly to ensure even cooking. Place them in a very large bowl.
6. Toss the Filling Dry Ingredients: In a separate bowl, whisk together the brown sugar, granulated sugar, flour/cornstarch, cinnamon, nutmeg, and salt.
7. Combine and Rest: Pour the dry mixture and the lemon juice over the sliced apples. Toss thoroughly until every slice is coated. Let the filling sit for 15-20 minutes to draw out natural syrup.
8. Roll the Bottom Crust: On a lightly floured surface, roll out one dough disc into a 12-inch (30 cm) circle. Transfer carefully to the 9-inch pie plate. Trim the edges, leaving a 1-inch overhang. Place the plate back in the fridge.
9. Preheat and Prepare: Preheat oven to 220°C (425°F). Place a baking sheet on the lower rack to catch any drips and aid in heating the bottom of the pie.
10. Fill the Shell: Remove the pie shell from the fridge. Pile the apple filling into the shell, ensuring it is mounded slightly in the centre.
11. Top the Pie: Roll out the second dough disc for the top crust (or lattice). Place it over the apples. Trim and crimp the edges firmly to seal.
12. Vent and Wash: Cut 4-6 vents into the top crust to allow steam to escape. Whisk the egg yolk and milk together for the egg wash. Brush lightly over the entire top crust and sprinkle generously with coarse sugar.
13. Bake (Two-Stage Method): Bake at 220°C (425°F) for 15 minutes. Reduce the temperature to 175°C (350°F) and bake for an additional 45-50 minutes, or until the crust is deep golden brown and the filling juices are bubbling thickly through the vents. If needed, cover edges with foil strips.
14. Cool Completely: Remove the pie from the oven and place it on a wire rack. Crucially, let it cool for at least 2 hours before slicing. This allows the thickener to properly gel and the filling to set, preventing a runny mess.