Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, very cold and cubed
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 6–8 tablespoons ice-cold water
- 6–7 large apples (mix of Granny Smith and Honeycrisp)
- ¾ cup granulated sugar
- 2 tablespoons all-purpose flour or cornstarch
- 1 tablespoon lemon juice
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 egg (for egg wash)
- 1 tablespoon coarse sugar (for topping)
Instructions
- In a large bowl, whisk together the flour, salt, and sugar. Add the cold, cubed butter. 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 add ice water, one tablespoon at a time, mixing until the dough just starts to come together. Divide the dough into two disks, wrap them in plastic wrap, and refrigerate for at least one hour.
- Peel, core, and slice the apples into ¼ inch thick wedges. In a large mixing bowl, toss the sliced apples with the lemon juice to prevent browning. Add the granulated sugar, flour (or cornstarch), cinnamon, and nutmeg. Toss thoroughly until every apple slice is evenly coated. Let the mixture sit for about 10 minutes while you roll out your dough.
- On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Place it into a 9-inch pie plate. Pour the apple filling into the crust, discarding excess liquid at the bottom of the bowl. Roll out the second disk of dough and cut it into 1-inch wide strips. Weave the strips over the apples in a crosshatch pattern to create the lattice. Trim the edges and crimp them to seal the pie.
- Preheat your oven to 400°F (200°C). Beat the egg with a tablespoon of water and brush the lattice lightly with the egg wash. Sprinkle coarse sugar over the top. Place the pie on a baking sheet to catch any drips. Bake for 20 minutes, then reduce the heat to 375°F (190°C) and bake for another 30-35 minutes until the crust is deep golden brown and the filling is bubbling. Let the pie cool for at least two hours before slicing.
- Cook Time: 1 hour 40 minutes