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Prepare the pie crust: In a large bowl, whisk together the flour, granulated sugar, and salt. Add the cold, cubed butter and cut it into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.

While the dough chills, prepare the apple filling: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Toss gently until the apples are evenly coated.
Preheat your oven to 425°F (220°C).

On a lightly floured surface, roll out one disk of pie dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving about a 1/2-inch overhang.

Pour the apple filling into the pie crust, mounding it slightly in the center. Dot the top of the filling with the small pieces of butter.

Roll out the second disk of pie dough into an 11-inch circle. Place it over the apple filling. Trim the top crust, leaving a 1/2-inch overhang. Crimp the edges of both crusts together to seal.

Cut several slits in the top crust to allow steam to escape. In a small bowl, whisk together the beaten egg and 1 tablespoon of granulated sugar for the egg wash. Brush the top of the pie with the egg wash.

Bake the pie for 15 minutes at 425°F (220°C). Reduce the oven temperature to 375°F (190°C) and continue baking for another 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely cover the edges with aluminum foil.

Remove the pie from the oven and let it cool on a wire rack for at least 1 hour before slicing and serving. This allows the filling to set properly.


Prepare the pie crust: In a large bowl, whisk together the flour, granulated sugar, and salt. Add the cold, cubed butter and cut it into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.

While the dough chills, prepare the apple filling: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Toss gently until the apples are evenly coated.
Preheat your oven to 425°F (220°C).

On a lightly floured surface, roll out one disk of pie dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving about a 1/2-inch overhang.

Pour the apple filling into the pie crust, mounding it slightly in the center. Dot the top of the filling with the small pieces of butter.

Roll out the second disk of pie dough into an 11-inch circle. Place it over the apple filling. Trim the top crust, leaving a 1/2-inch overhang. Crimp the edges of both crusts together to seal.

Cut several slits in the top crust to allow steam to escape. In a small bowl, whisk together the beaten egg and 1 tablespoon of granulated sugar for the egg wash. Brush the top of the pie with the egg wash.

Bake the pie for 15 minutes at 425°F (220°C). Reduce the oven temperature to 375°F (190°C) and continue baking for another 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely cover the edges with aluminum foil.

Remove the pie from the oven and let it cool on a wire rack for at least 1 hour before slicing and serving. This allows the filling to set properly.
