Ingredients:

  • 2 ½ cups (315g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (2 sticks, 226g) unsalted butter, very cold, cut into ½-inch cubes
  • ½ cup (120ml) ice water
  • 1 tablespoon (15ml) apple cider vinegar
  • 6-7 medium apples (about 3 pounds, 1.36kg), such as Granny Smith, Honeycrisp, or a mix, peeled, cored, and sliced ¼-inch thick
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 2 tablespoons (15g) all-purpose flour
  • 1 teaspoon (2g) ground cinnamon
  • ¼ teaspoon (0.5g) ground nutmeg
  • ¼ teaspoon (0.5g) ground allspice
  • 2 tablespoons (30g) unsalted butter, cut into small pieces
  • 1 tablespoon (15ml) lemon juice
  • 1 large egg
  • 1 tablespoon (15ml) milk or cream
  • 1 tablespoon granulated sugar (for sprinkling)

Instructions:

  1. Combine flour and salt in a food processor or bowl. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water and vinegar, mixing until the dough just comes together. Divide the dough in half, flatten into disks, wrap in plastic wrap, and chill for at least 30 minutes.
  2. In a large bowl, combine sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and allspice. Toss to coat evenly. Stir in lemon juice.
  3. On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer to the pie plate, trim edges, and crimp or flute. Pour apple filling into the crust, dot with butter pieces. Roll out the second disk of dough and cut into strips for a lattice top, or place as a whole crust. Seal and crimp the edges, cut slits in the top crust for steam to escape.
  4. Whisk together egg and milk (egg wash). Brush the top crust with egg wash and sprinkle with sugar. Bake in a preheated oven at 400°F (200°C) for 15 minutes, then reduce heat to 375°F (190°C) and bake for another 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust is browning too quickly, cover the edges with foil. Let cool completely on a wire rack before slicing and serving (this allows the filling to set).