Ingredients:

  • 2 1/2 cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (227g) (2 sticks) unsalted butter, very cold, cut into cubes
  • 1/2 cup (120ml) ice water, plus more if needed
  • 1 tablespoon (15ml) apple cider vinegar
  • 6-8 medium apples (about 3 pounds/1.3 kg), such as Granny Smith, Honeycrisp, or a mix, 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
  • 1 teaspoon (5g) ground cinnamon
  • 1/4 teaspoon (1g) ground nutmeg
  • 1/4 teaspoon (1g) ground allspice (optional)
  • 2 tablespoons (30g) unsalted butter, cut into small pieces
  • 1 tablespoon (15ml) lemon juice
  • 1 large egg
  • 1 tablespoon (15ml) milk or cream
  • Coarse sugar (turbinado or sanding sugar)

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 until dough just comes together.
  2. Divide dough in half, flatten into discs, wrap in plastic wrap, and chill for at least 30 minutes (or up to 2 days).
  3. In a large bowl, combine sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and allspice (if using). Toss to coat. Add lemon juice and toss again.
  4. On a lightly floured surface, roll out one dough disc to a 12-inch circle. Carefully transfer to the pie plate. Trim and crimp edges.
  5. Pour apple filling into the prepared pie crust. Dot with small pieces of butter.
  6. Roll out the remaining dough disc to a 12-inch circle (or create a crumb topping). Cut slits in the top crust for venting (if using a full crust). Place top crust over the filling and crimp edges to seal.
  7. Brush top crust with egg wash (if using) and sprinkle with coarse sugar (if using).
  8. Bake on a baking sheet in a preheated oven at 400°F (200°C) for 15 minutes. Reduce oven temperature to 350°F (175°C) and continue baking for 35-45 minutes, or until crust is golden brown and filling is bubbly. If the crust is browning too quickly, cover the edges with foil or a pie shield.
  9. Let the pie cool completely on a wire rack before slicing and serving (this is crucial for the filling to set!).