Classic Apple Pie with Flaky Crust for 10 Servings

Instructions:

1. Whisk the base. In a large bowl, combine 320g flour, 1 tablespoon granulated sugar, and 1 teaspoon sea salt. Note: Whisking ensures the salt and sugar are evenly distributed before the fat is added.
2. Cut the butter. Work the 225g of ice cold, cubed butter into the flour using a pastry cutter. Stop when you see pea sized clumps.
3. Hydrate the dough. Drizzle in 8 tablespoons of ice water, one at a time. Note: Only add enough water so the dough holds together when squeezed; too much leads to a tough crust.
4. Chill the discs. Divide the dough into two even portions, wrap tightly in plastic, and refrigerate for 60 minutes.
5. Prep the apples. Peel, core, and slice 8 large apples, then toss with 100g brown sugar, 50g granulated sugar, lemon juice, 1.5 teaspoons cinnamon, 0.25 teaspoons nutmeg, and 3 tablespoons cornstarch. Let sit for 10 minutes to macerate.
6. Roll and line. Roll out the first disc to 30cm and drape into your 23cm deep dish plate. Handle gently to avoid stretching.
7. Fill the center. Pour the apple mixture and all its juices into the crust, then dot with the remaining 2 tablespoons of cubed butter.
8. Seal and vent. Roll the second disc, place it on top, and crimp the edges tightly. Cut four large vents to let steam escape.
9. Wash and sparkle. Brush with the egg wash (1 egg + 1 tablespoon water) and sprinkle with 1 tablespoon coarse sanding sugar.
10. Bake until mahogany. Place on a baking sheet and bake for 50 minutes. Wait for the filling to bubble through the vents. > Chef's Tip: If you notice the edges of your crust are browning too quickly at the 30 minute mark, wrap them loosely with a strip of aluminum foil. This allows the center of the pie to continue cooking without burning the delicate crimped edges.