How to make it
6 steps. Take it one step at a time.
Whisk together the flour, salt, and 1 tablespoon of sugar
In a large bowl, whisk together the flour, salt, and 1 tablespoon of sugar. Add the cold cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.
Gradually drizzle in the ice water, 1 tablespoon
Gradually drizzle in the ice water, 1 tablespoon at a time, mixing with a fork until the dough just starts to come together. Divide the dough into two equal discs, wrap tightly in plastic wrap, and refrigerate for at least 60 minutes.
1 hrPreheat your oven
Preheat your oven to 400°F (204°C). In a large mixing bowl, toss the sliced apples with lemon juice, granulated sugar, light brown sugar, cinnamon, nutmeg, and cornstarch until evenly coated.
Roll out one disc of dough
On a lightly floured surface, roll out one disc of dough to an 11-inch circle. Place it into a 9-inch pie plate. Pour the apple filling into the crust, mounding them slightly in the center.
Roll out the second disc of dough
Roll out the second disc of dough and place it over the apples. Trim, fold, and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape. Brush the top with the beaten egg.
Bake at 400°F for 20 minutes
Bake at 400°F (204°C) for 20 minutes. Reduce the oven temperature to 375°F (191°C) and continue baking for another 40-50 minutes, or until the crust is golden brown and the filling is bubbling through the slits. If the edges brown too quickly, cover them with foil.
1 hr
A little kitchen wisdom
For the best flavor and texture, use a mix of tart and sweet apples like Granny Smith and Honeycrisp. Ensure your butter and water are ice-cold for the flakiest crust.
