Ingredients

• For the Crust:
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup (2 sticks) cold unsalted butter, cubed
• 6-8 tablespoons ice water
• For the Filling:
• 3 lbs mixed apples (Granny Smith and Honeycrisp)
• 3/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 tablespoon lemon juice
• 2 tablespoons butter, for dotting
• 1 egg beaten with 1 tablespoon water (egg wash)
• Coarse sugar for sprinkling

Instructions

1. Make the crust: Combine flour, salt, and sugar. Cut in cold butter until mixture resembles coarse crumbs. Add ice water 1 tablespoon at a time until dough comes together. Divide in half, flatten into disks, wrap and chill for 1 hour.
2. Prepare filling: Peel, core, and slice apples 1/4-inch thick. Toss with sugar, flour, cinnamon, nutmeg, and lemon juice.
3. Roll bottom crust: Roll one dough disk to 12-inch circle. Transfer to a 9-inch pie dish. Trim edges, leaving 1-inch overhang.
4. Fill the pie: Add apple filling, mounding slightly in center. Dot with butter pieces.
5. Add top crust: Roll second dough disk. Place over filling. Trim, fold under, and crimp edges. Cut decorative vents in top.
6. Prepare for baking: Brush with egg wash and sprinkle with coarse sugar. Chill for 30 minutes. Preheat oven to 425°F (220°C).
7. Bake: Bake 20 minutes at 425°F. Reduce heat to 375°F (190°C) and bake 35-40 minutes more until golden and bubbly. Cover edges with foil if browning too quickly.
8. Cool: Let cool at least 2 hours before slicing for clean cuts.