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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 1 hour.

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. Set aside.

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 another 12-inch circle. Place it over the apple filling. Trim the edges, leaving about a 1/2-inch overhang. Crimp the top and bottom crusts together to seal, or use a fork to press them together.

Cut several slits in the top crust to allow steam to escape during baking. In a small bowl, whisk together the egg and water 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 45-50 minutes, or until the crust is golden brown and the filling is bubbling. 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 1 hour.

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. Set aside.

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 another 12-inch circle. Place it over the apple filling. Trim the edges, leaving about a 1/2-inch overhang. Crimp the top and bottom crusts together to seal, or use a fork to press them together.

Cut several slits in the top crust to allow steam to escape during baking. In a small bowl, whisk together the egg and water 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 45-50 minutes, or until the crust is golden brown and the filling is bubbling. 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.
