Ingredients:

  • 360 g (3 cups) All-Purpose Flour, plus extra for dusting
  • 1 tsp Fine Sea Salt
  • 225 g (2 sticks / 8 oz) Unsalted Butter, cut into ½-inch cubes and deeply chilled
  • 120 ml (½ cup) Ice Water (or slightly more, as needed)
  • 1 large Egg (for egg wash)
  • 1 tbsp Milk or Cream (for egg wash)
  • 2 tbsp Granulated Sugar (for dusting crust)
  • 4 kg (3 lbs) Mixed Apples, peeled, cored, and sliced ¼-inch thick
  • 100 g (½ cup) Granulated Sugar
  • 50 g (¼ cup) Packed Light Brown Sugar
  • 2 tbsp Lemon Juice (freshly squeezed)
  • 4 tbsp (¼ cup) Cornstarch
  • 1 tsp Ground Cinnamon
  • ½ tsp Freshly Grated Nutmeg
  • Pinch of Fine Sea Salt
  • 1 tbsp Unsalted Butter, cut into small cubes (for dotting over the filling)

Instructions:

  1. Part I: Preparing the Dough. Whisk the flour and salt in a large bowl.
  2. Cut in the Butter: Add the chilled butter cubes to the flour mixture. Using a pastry blender or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some larger, pea-sized chunks remaining.
  3. Add Water: Gradually stream in the ice water, 1 tablespoon at a time, until the dough just comes together when pinched. Do not overmix.
  4. Form and Chill: Divide the dough into two slightly unequal portions (one slightly larger for the bottom crust). Form each into a flat disc, wrap tightly in cling film, and refrigerate for a minimum of 60 minutes.
  5. Part II: Preparing the Filling. Mix Apples and Seasoning: In a very large bowl, combine the sliced apples, both sugars, lemon juice, cornstarch, cinnamon, nutmeg, and salt. Toss gently until the apples are evenly coated. Set aside while you roll the dough.
  6. Part III: Assembly and Baking. Roll the Bottom Crust: On a lightly floured surface, roll the larger dough disc into a 12-inch circle. Carefully transfer the dough to the 9-inch pie plate, pressing it into the bottom and up the sides. Trim the edges, leaving about a 1-inch overhang. Place the pie dish back in the fridge.
  7. Roll the Top Crust: Roll the second dough disc into an 11-inch circle. Set aside.
  8. Fill the Pie: Remove the chilled bottom crust from the fridge. Heap the apple filling mixture into the pie shell. Dot the surface of the filling with the 1 tbsp of butter cubes.
  9. Seal and Vent: Lay the top crust over the filling. Trim the edges to match the bottom crust overhang. Fold the edges under and crimp firmly to create a seal. Cut 4–6 steam vents into the top of the pie.
  10. Egg Wash and Sugar: Whisk the egg and milk/cream together to create an egg wash. Brush the entire top surface of the pie liberally. Sprinkle generously with the reserved 2 tbsp of granulated sugar.
  11. Bake: Preheat oven to 220°C (425°F). Place the pie on a lined baking sheet. Bake for 20 minutes at 220°C (425°F).
  12. Reduce Temperature: Reduce the oven temperature to 175°C (350°F). Continue baking for another 50–55 minutes, or until the crust is deep golden brown and the filling is visibly bubbling through the vents.
  13. Cool: Transfer the baked pie to a wire rack. Crucially, let the pie cool for at least 2 hours before slicing. This allows the filling to fully set.