Ingredients:

  • 2 ½ cups All purpose flour
  • 1 cup Unsalted butter
  • 1 tsp Sea salt
  • 1 tbsp Granulated sugar (for dough)
  • 8 tbsp Ice water
  • 3 lbs Mixed apples
  • ¾ cup Granulated sugar (for filling)
  • ¼ cup Light brown sugar
  • 2 tbsp Lemon juice
  • 1 ½ tsp Ground cinnamon
  • ¼ tsp Ground nutmeg
  • 2 tbsp Unsalted butter (for filling)
  • 1 tbsp Cornstarch
  • 1 tbsp Water
  • 1 Large egg
  • 1 tbsp Turbinado sugar

Instructions:

  1. Pulse the dry base. Combine 2 ½ cups flour, 1 tsp salt, and 1 tbsp sugar in a large bowl.
  2. Cut the fat. Work 1 cup chilled butter into the flour until it resembles coarse crumbs with pea sized chunks.
  3. Hydrate the dough. Add 8 tbsp ice water one tablespoon at a time until the dough just holds together when pinched.
  4. Chill the discs. Divide the dough into two discs, wrap in plastic, and refrigerate for 60 minutes.
  5. Prepare the fruit. Toss 3 lbs sliced apples with ¾ cup sugar, ¼ cup brown sugar, 2 tbsp lemon juice, cinnamon, and nutmeg.
  6. Simmer the juices. Heat 2 tbsp butter in a pan and cook the apples 5 minutes until they just begin to soften.
  7. Thicken the sauce. Whisk 1 tbsp cornstarch with 1 tbsp water, stir into the apples, and cook 1 minute until the liquid is clear and glossy.
  8. Roll the base. Roll one dough disc to 12 inches and fit into the 9 inch pie plate.
  9. Fill the cavity. Mound the cooled apple mixture into the center, piling it high.
  10. Seal and vent. Top with the second rolled disc, crimp the edges, brush with egg wash, and sprinkle turbinado sugar.
  11. Initial blast. Bake at 425°F for 15 minutes until the crust edges start to set.
  12. Slow finish. Reduce heat to 375°F and bake 30 minutes until the crust is deep mahogany and juices sizzle.