Ingredients:

  • 2 ½ cups (310g) all-purpose flour
  • 1 cup (225g) unsalted butter, chilled and cubed
  • 1 tsp (6g) salt
  • 1 tbsp (12g) granulated sugar
  • 8 tbsp (120ml) ice water
  • 6 large (1.3kg) mixed Granny Smith and Honeycrisp apples, peeled and sliced
  • ¾ cup (150g) granulated sugar
  • 2 tbsp (16g) cornstarch
  • 1 tbsp (8g) ground cinnamon
  • ¼ tsp (1g) ground nutmeg
  • 1 tbsp (15ml) lemon juice
  • 2 tbsp (28g) unsalted butter
  • 1 large (50g) egg
  • 1 tbsp (15ml) water
  • 1 tbsp (12g) coarse sugar

Instructions:

  1. Whisk flour, salt, and sugar in a bowl.
  2. Cut in chilled butter until the mixture resembles coarse crumbs with some pea-sized lumps remaining.
  3. Drizzle ice water one tablespoon at a time, stirring until the dough just holds together.
  4. Divide into two discs, wrap in plastic, and refrigerate for at least 1 hour.
  5. Melt butter in a saucepan over medium heat.
  6. Add sliced apples, sugar, cinnamon, nutmeg, and lemon juice.
  7. Cook for 5-7 minutes until apples are slightly softened but still hold their shape.
  8. Stir in cornstarch dissolved in a teaspoon of water; simmer for 1 minute until velvety.
  9. Remove from heat and let cool slightly.
  10. Roll out the first disc and press it into the pie plate.
  11. Pour in the cooled apple filling, heaping it slightly in the center.
  12. Roll out the second disc and place it over the top.