Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 cup cold unsalted butter (cubed)
- 1 teaspoon salt
- 1 tablespoon sugar
- 6–8 tablespoons ice water
- 6–7 large apples (Granny Smith and Honeycrisp mix)
- 3/4 cup granulated sugar
- 2 tablespoons cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch
- 1 large egg (beaten)
- 1 tablespoon coarse sugar for sprinkling
Instructions
- Combine the flour, salt, and sugar in a large mixing bowl. 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 chunks 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 1/4-inch thick wedges. Place the slices in a large bowl and toss them with lemon juice to prevent browning. Add the granulated sugar, cinnamon, nutmeg, and cornstarch. Stir well to ensure every apple slice is evenly coated. Let the mixture sit for 15 minutes to allow the juices to develop while you roll out the crust.
- On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully drape it over a 9-inch pie plate. Press the dough gently into the bottom and sides, leaving the excess hanging over the edge. Pour the apple filling into the crust, mounding them slightly in the center. Drizzle any remaining juices from the bowl over the apples.
- Roll out the second disk of dough into a similar 12-inch circle. Cut the dough into 1-inch wide strips using a pizza cutter or knife. Lay half of the strips vertically across the pie. Fold back every other strip and lay a horizontal strip across. Unfold the vertical strips back over the horizontal one. Repeat this weaving process, alternating the strips, until the entire pie is covered. Trim the excess dough and crimp the edges to seal.
- Preheat your oven to 400°F (200°C). Brush the lattice top with the beaten egg wash and sprinkle generously with coarse sugar. Place the pie on a baking sheet to catch any drips. Bake for 20 minutes, then reduce the oven temperature to 375°F (190°C) and bake for another 30-35 minutes. The crust should be deep golden brown and the filling should be bubbling. Let the pie cool for at least 2 hours before slicing to allow the filling to set.
- Cook Time: 1 hour 35 minutes