Apple Pie

Instructions

1. 1

   Make the pie crust

   • In a large bowl, whisk together 2.5 cups of flour, 1 tsp salt, and 1 tbsp sugar.
   • Add the cold, cubed butter. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
   • Sprinkle 6 tablespoons of ice water over the mixture. Gently mix with a fork until the dough starts to come together. Add more ice water, 1 tablespoon at a time, if needed. Do not overmix.
   • Divide the dough in half, form each half into a flat disc, wrap in plastic, and refrigerate for at least 30 minutes.
2. 2

   Prepare the apple filling

   • Peel, core, and slice the apples about 1/4-inch thick. Place them in a large bowl and toss with lemon juice to prevent browning.
   • In a separate small bowl, whisk together 3 tbsp flour, 3/4 cup granulated sugar, brown sugar, cinnamon, nutmeg, and 1/4 tsp salt.
   • Pour the sugar-spice mixture over the apples and toss gently until all the apple slices are evenly coated.
3. 3

   Assemble the pie

   • Preheat your oven to 425°F (220°C).
   • On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim any excess dough around the rim.
   • Pour the apple filling into the bottom crust and spread it out evenly. Dot the top of the filling with the 2 tbsp of small butter pieces.
   • Roll out the second disc of dough. Place it over the filling. Trim the edges, leaving about a 1/2-inch overhang. Fold the top crust edge under the bottom crust edge and crimp to seal.
   • Cut 4-5 slits in the top crust to allow steam to escape.
4. 4

   Bake the pie

   • In a small bowl, whisk the egg with 1 tbsp of water to make an egg wash. Lightly brush the top crust with the egg wash and sprinkle with 1 tbsp of granulated sugar.
   • Place the pie on a baking sheet to catch any potential drips.
   • Bake at 425°F (220°C) for 15 minutes.
   • Reduce the oven temperature to 375°F (190°C) and continue to bake for 35-45 minutes, or until the crust is golden brown and the filling is bubbly.
   • If the edges of the crust start to brown too quickly, cover them with aluminum foil or a pie shield.
5. 5

   Cool and serve

   • Remove the pie from the oven and let it cool on a wire rack for at least 2-3 hours before slicing. This is crucial for the filling to set properly.
   • Serve warm, either on its own or with a scoop of vanilla ice cream.