Ingredients:

  • 2 ½ cups All-Purpose Flour (320 g)
  • 1 tablespoon Granulated Sugar (for dough)
  • 1 teaspoon Fine Sea Salt (for dough)
  • 1 cup Unsalted Butter, very cold, cut into ½-inch cubes (225 g)
  • ½ cup Ice Water (120 ml)
  • 1 teaspoon Apple Cider Vinegar (or Lemon Juice)
  • 7-8 medium Firm, Tart Apples (1.4 kg), peeled, cored, and sliced ¼-inch thick
  • ½ cup Light Brown Sugar, packed (110 g)
  • ¼ cup Granulated Sugar (for filling)
  • 3 tablespoons All-Purpose Flour (or Corn Starch), used as a thickener (25 g)
  • 1 ½ teaspoons Ground Cinnamon
  • ½ teaspoon Ground Nutmeg
  • ¼ teaspoon Fine Sea Salt (for filling)
  • 1 tablespoon Fresh Lemon Juice
  • 1 Large Egg Yolk
  • 1 teaspoon Heavy Cream (or water)
  • 1 tablespoon Granulated Sugar (for sprinkling)

Instructions:

  1. Combine Dry Ingredients: Whisk together the flour, 1 tablespoon sugar, and 1 teaspoon salt in a large bowl.
  2. Cut in the Fat: Add the cold butter cubes. Use a pastry blender, fingertips, or food processor to cut the butter into the flour until the mixture resembles coarse sand, with some pea-sized chunks of butter remaining.
  3. Add Liquid: Drizzle in the ice water and apple cider vinegar, mixing gently with a fork until the dough just comes together. Do not overmix.
  4. Divide and Chill: Divide the dough into two discs (one slightly larger than the other for the bottom crust). Wrap each tightly and chill in the refrigerator for at least 30 minutes.
  5. Prepare Apples: Peel, core, and slice the apples. Place them immediately into a large bowl.
  6. Toss Filling Ingredients: Add the brown sugar, ¼ cup granulated sugar, flour (or starch), cinnamon, nutmeg, salt, and lemon juice to the apples. Toss until the apples are evenly coated. Let the filling sit for 10-15 minutes, draining any excess liquid.
  7. Preheat and Prep: Preheat the oven to 425°F (220°C). Place a baking sheet on the bottom rack while the oven heats.
  8. Roll the Bottom Crust: Roll out the larger dough disc into a 12-inch circle. Carefully transfer the dough to the 9-inch pie plate. Trim the edges, leaving about 1 inch (2.5 cm) overhang.
  9. Fill the Pie: Spoon the apple mixture into the lined pie plate, mounding the apples slightly in the center.
  10. Roll the Top Crust: Roll out the second dough disc. Place it over the apples. Cut several vents into the top crust for steam to escape.
  11. Seal and Crimp: Trim the excess top dough, leaving 1 inch overhang. Crimp the top and bottom dough edges together tightly to seal.
  12. Apply Egg Wash: Whisk the egg yolk and cream (or water) together. Brush the mixture lightly over the entire top crust and sprinkle generously with the remaining 1 tablespoon granulated sugar.
  13. Bake: Place the pie on the hot baking sheet and bake at 425°F (220°C) for 15 minutes.
  14. Reduce Heat and Finish: Reduce the oven temperature to 375°F (190°C). Continue baking for another 50–60 minutes, or until the crust is deep golden brown and the filling is bubbling thickly. Cover the edges with foil strips if they brown too quickly.
  15. Cool: Transfer the pie to a wire rack. Crucially, let the pie cool for at least 2 hours before slicing to allow the filling thickener to set properly.