Ingredients:
Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, cold and cut into small cubes
- 1 tsp salt
- 1 tsp sugar
- 1/4 to 1/2 cup ice water
Apple Filling:
- 6-7 medium Granny Smith or Honeycrisp apples, peeled and sliced thin
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 2 tbsp all-purpose flour
- 1 tbsp lemon juice
- 1 tbsp butter, cubed
Egg Wash:
- 1 egg, beaten
- 1 tbsp milk or cream
Instructions:
- Prepare the Crust
- In a large bowl, mix flour, salt, and sugar. Add the cold butter and cut it in using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, until the dough just starts to come together.
- Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Prepare the Apple Filling
- In a large mixing bowl, combine the apple slices, granulated sugar, brown sugar, cinnamon, nutmeg, salt, flour, and lemon juice. Toss until the apples are well coated.
- Assemble the Pie
- Preheat your oven to 425°F (220°C).
- Roll out one dough disk into a 12-inch circle and place it into a 9-inch pie dish. Add the apple filling, spreading it evenly. Dot the top with small butter cubes.
- Roll out the second dough disk and place it over the filling. Trim the edges, then crimp or flute to seal the crusts together.
- Brush and Bake
- Brush the top crust with the egg wash for a beautiful golden finish. Cut small slits in the top crust to allow steam to escape.
- Bake for 45-50 minutes or until the crust is golden brown and the apple filling is bubbling.
- Cool and Serve
- Allow the pie to cool for at least 2 hours before slicing for best results. Serve with vanilla ice cream or whipped cream!