Ingredients:

  • 2.5 cups (310g) all-purpose flour
  • 1 cup (225g) unsalted butter, chilled and cubed
  • 1 tsp (5g) salt
  • 1 tbsp (12g) granulated sugar
  • 7 tbsp (105ml) ice water
  • 3 lbs (1.36kg) fresh apples, peeled and sliced
  • 0.75 cup (150g) granulated sugar
  • 2 tbsp (16g) cornstarch
  • 1 tbsp (8g) ground cinnamon
  • 0.25 tsp (1.5g) ground nutmeg
  • 1 tbsp (15ml) lemon juice
  • 2 tbsp (28g) unsalted butter, diced into small pieces
  • 1 egg (50g)
  • 1 tbsp (15ml) water
  • 1 tbsp (12g) coarse sugar

Instructions:

  1. In a large bowl, combine sliced apples, lemon juice, sugar, cornstarch, cinnamon, and nutmeg. Toss thoroughly until every apple slice is evenly coated in the spice mixture.
  2. Let the apple mixture sit for 10 minutes to allow sugars to draw out excess moisture.
  3. On a floured surface, roll out the first disc of dough to a 12-inch circle and press it into the pie dish, leaving a slight overhang.
  4. Pile the apple filling into the crust, mounding them slightly in the center, and dot the top of the apples with the diced butter.
  5. Roll out the second disc, place it over the filling, trim edges, and crimp the top and bottom crusts together to seal. Cut 4-5 slits in the top for steam escape.
  6. Brush the top crust evenly with the egg wash (beaten egg and water) and sprinkle with coarse sugar.
  7. Bake at 425°F (218°C) for 15 minutes, then continue baking until the crust is mahogany-colored and the filling is bubbling.