Ingredients
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, chilled and cubed
- 1 tsp salt
- 6–8 tbsp ice water
- 6 cups apples, peeled, cored, and thinly sliced (Granny Smith or Honeycrisp work well)
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp lemon juice
- 1 egg, beaten (for egg wash)
- 1 tbsp sugar (for sprinkling)
Instructions
- Prepare the dough: In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until dough holds together. Divide into two disks, wrap in plastic wrap, and refrigerate for 1 hour.
- Prepare the filling: In a large bowl, toss apples with lemon juice. Add granulated sugar, brown sugar, flour, cinnamon, and nutmeg. Mix until apples are evenly coated.
- Roll out dough: On a lightly floured surface, roll one dough disk into a 12-inch circle. Fit into a 9-inch pie plate.
- Assemble pie: Pour apple mixture into crust. Roll out second dough disk and place over filling. Trim excess dough, seal edges, and cut small slits on top to vent.
- Finish: Brush top crust with beaten egg and sprinkle with sugar.
- Bake: Preheat oven to 400°F (200°C). Bake for 20 minutes, then reduce temperature to 350°F (175°C) and bake for another 35–40 minutes, or until crust is golden brown and filling is bubbly.
- Cool: Let pie cool at least 2 hours before serving to allow filling to set.
Enjoy warm with a scoop of vanilla ice cream for that extra melt-in-your-mouth experience!
If you want, I can also give you a super quick no-fail version that skips making the dough from scratch but still tastes bakery-quality. Would you like me to do that?