Ingredients:

  • 2 1/2 cups (315g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (2 sticks/226g) unsalted butter, very cold and cut into 1/2-inch cubes
  • 1/2 cup (120ml) ice water
  • 1 teaspoon (5ml) apple cider vinegar
  • 6-7 medium Granny Smith apples (about 3 pounds/1.3kg), peeled, cored, and sliced 1/4-inch thick
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1/4 cup (30g) all-purpose flour
  • 2 tablespoons (30ml) lemon juice
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons (30g) unsalted butter, cut into small pieces
  • 1 large egg
  • 1 tablespoon (15ml) milk or water
  • 1 tablespoon granulated sugar (optional)

Instructions:

  1. Combine flour and salt in a food processor or bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water and vinegar 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, lemon juice, cinnamon, nutmeg, and salt. Toss to coat evenly.
  3. On a lightly floured surface, roll out one dough disk to a 12-inch circle. Carefully transfer the dough to the pie dish, trimming and crimping the edges. Pour the apple filling into the prepared pie crust. Dot the filling with the butter pieces. Roll out the second dough disk to a 12-inch circle. Cut vent holes or slits. Carefully place the top crust over the filling, trimming and crimping the edges to seal.
  4. Whisk together the egg and milk (egg wash). Brush the top crust with the egg wash and sprinkle with sugar (optional). Bake in a preheated oven at 400°F (200°C) for 15 minutes, then reduce the temperature to 375°F (190°C) and bake for another 35-45 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, cover the edges with foil or a pie shield.
  5. Let the pie cool completely on a wire rack before slicing and serving.