Ingredients:
For the crust:
2 ½ cups all-purpose flour
1 teaspoon salt
1 cup unsalted butter, cold and cut into small pieces
¼ to ½ cup ice water
For the filling:
6 to 8 medium-sized apples (such as Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
½ cup granulated sugar
¼ cup packed light brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon lemon juice
2 teaspoons of small pieces of unsalted butter
For assembly:
1 egg, beaten (for egg wash)
1 tablespoon granulated sugar (for sprinkling)
Instructions:
Preheat your oven to 425°F (220°C).
Mix the flour and salt in a large basin to make the crust. Use a pastry cutter or your fingers to cut the cold butter into the flour mixture until it resembles coarse crumbs after adding it.
Gradually add ice water, 1 tablespoon at a time, while stirring with a fork. Continue adding water and stirring until the dough starts to come together. It should hold its shape when squeezed but not be overly wet.
The dough should be divided into two equal pieces, with each piece being shaped into a flat disc. Put them in the fridge for at least 30 minutes after carefully wrapping them in plastic wrap.
In another bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Toss everything together until the apples are well coated.
Roll out one disc of the cold dough into a circle that is about 12 inches in diameter on a surface that has been lightly floured. Carefully transfer the rolled-out dough to a 9-inch pie dish, pressing it gently into the bottom and sides.
Spoon the apple filling into the pie crust, distributing it evenly. Put a few little butter bits on the filling’s surface.
Roll out the second disk of dough to a similar size as the first one. You can leave it as a full round crust or cut it into strips to create a lattice design. If using a full crust, cut a few slits in the top to allow steam to escape during baking.
Place the second dough round or lattice strips over the filling. If using strips, weave them over and under each other to create a lattice pattern. Press the edges of the crusts together and crimp them to seal.
Brush the top crust with the beaten egg, and sprinkle granulated sugar over it.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45 to 50 minutes, or until the crust is golden brown and the filling is bubbly.
Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set before slicing and serving.
Enjoy your homemade apple pie, either on its own or with a scoop of vanilla ice cream!
