Apple Pie

Ingredients

• 2.5 cups all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp salt
• 1 cups unsalted butter – very cold, cut into 0.5-inch cubes
• 0.5 cups ice water – ice-cold (add as needed)
• 3 pounds apples – mix of tart and sweet, peeled, cored, sliced 0.25-inch thick
• 1 tbsp lemon juice
• 0.75 cups granulated sugar
• 0.25 cups light brown sugar – packed
• 1.25 tsp ground cinnamon
• 0.25 tsp ground nutmeg
• 0.25 tsp salt
• 0.25 cups all-purpose flour
• 2 tbsp unsalted butter – cut into small pieces (for dotting the filling)
• 2 tbsp all-purpose flour – for dusting the work surface
• 1 large egg
• 1 tbsp milk
• 1 tbsp granulated sugar – for sprinkling crust

Instructions

1. Combine 2.5 cups flour, 1 tbsp sugar, and 1 tsp salt in a large bowl; toss to mix, 10 seconds.
2. Cut in 1 cup cold cubed butter with a pastry cutter (or pulse in a food processor) until pea-sized pieces remain with some flat flakes, 3–4 minutes.
3. Sprinkle in 0.5 cups ice water, a little at a time, tossing just until the dough holds together when pressed, 1–2 minutes; stop before it feels wet.
4. Turn dough onto the counter, gently gather and divide into 2 equal disks about 1 inch thick; wrap and chill until firm, at least 2 hours.
5. For the filling, toss sliced apples with 1 tbsp lemon juice, 0.75 cups granulated sugar, 0.25 cups light brown sugar, 1.25 tsp cinnamon, 0.25 tsp nutmeg, and 0.25 tsp salt until evenly coated; let stand until the apples release some juices, about 15 minutes.
6. Sprinkle 0.25 cups flour over the apples and toss until no dry spots remain, 30–60 seconds.
7. Place an oven rack in the lower third and put a rimmed baking sheet on it; preheat the oven to 425°F (220°C), 10–15 minutes.
8. Dust the work surface with 2 tbsp flour and roll one dough disk into a 12-inch round, about 1/8 inch thick, 2–3 minutes; fit it into a 9-inch pie plate without stretching. Chill the lined plate 10 minutes to relax the dough.
9. Spoon the apple mixture into the crust, mounding slightly in the center; dot evenly with 2 tbsp small pieces of butter, 1 minute.
10. Roll the second dough disk to a 12-inch round, 1/8 inch thick, 2–3 minutes; lay over the filling, trim to a 1-inch overhang, fold under, and crimp the edge firmly, 3–5 minutes. Cut 5 small vents in the top crust, 30 seconds.
11. Chill the assembled pie until the dough is cold and firm, 15–20 minutes. Meanwhile, beat 1 large egg with 1 tbsp milk to make an egg wash, 30 seconds.
12. Brush the top crust and crimped edge with the egg wash and sprinkle with 1 tbsp granulated sugar, 1–2 minutes.
13. Set the pie on the preheated baking sheet and bake at 425°F for 20 minutes until the edges just start to brown.
14. Reduce the oven to 375°F (190°C) and continue baking 35–45 minutes more, until the crust is deep golden and the juices bubble thickly through the center vents; tent the edges with foil if browning too quickly after 30–40 minutes.
15. Cool the pie on a rack until the juices set, at least 2 hours, before slicing; the filling should be cohesive, not runny, when cut.