Ingredients:

  • 2 ½ cups All-purpose (Plain) Flour
  • 1 tbsp Granulated Sugar (for pastry)
  • 1 tsp fine sea Salt
  • 1 cup (2 sticks / 225 g) very cold Unsalted Butter, cut into ½-inch cubes
  • 6 - 8 tbsp Ice Water
  • 1 tsp Apple Cider Vinegar (optional)
  • 6 cups Mixed Apples (approx. 1.2 kg), peeled, cored, and sliced ¼-inch thick
  • ½ cup packed Light Brown Sugar
  • ¼ cup Granulated Sugar (for filling)
  • 3 tbsp Cornstarch (Cornflour)
  • 1 tsp Ground Cinnamon
  • ¼ tsp Freshly Grated Nutmeg
  • 1 tbsp fresh Lemon Juice
  • 2 tbsp Unsalted Butter, cut into small dots (for placing over filling)
  • 1 Large Egg, lightly beaten (for egg wash)
  • 1 tsp Water or Milk (to thin egg wash)
  • 1 tbsp Turbinado or Demerara Sugar (for topping)

Instructions:

  1. Combine Dry Ingredients: Whisk together flour, salt, and 1 tbsp sugar in a large bowl.
  2. Cut in the Butter: Add the cold, cubed butter. Using your fingers, a pastry blender, or a food processor, quickly work the butter into the flour until the pieces are about the size of small peas or flattened almonds.
  3. Add Liquid: Drizzle in the ice water (and vinegar, if using), 1 tablespoon at a time. Mix gently until the dough just starts to come together. Do not overmix.
  4. Chill Dough: Divide the dough into two equal disks, wrap tightly in cling film, and refrigerate for a minimum of 90 minutes, or preferably 2 hours.
  5. Prepare Filling: Place the peeled, cored, and sliced apples into a large bowl. In a separate small bowl, whisk together both sugars, cornstarch, cinnamon, and nutmeg.
  6. Macerate: Toss the apples with the dry sugar-spice mixture and lemon juice. Let stand for 20–30 minutes. If excess liquid accumulates, strain the apples.
  7. Roll and Line: On a lightly floured surface, roll one dough disk into a 12-inch circle. Carefully transfer it to the 9-inch pie plate. Trim the edges, leaving a 1-inch overhang. Roll the second disk into an 11-inch circle. Keep both chilled.
  8. Fill and Dot: Fill the chilled pie shell evenly with the apple mixture. Dot the top of the filling with the 2 tablespoons of butter pieces.
  9. Seal, Crimp, and Vent: Place the top crust over the filling. Trim and fold the edges of both crusts together to create a sealed rim. Crimp the edges. Cut several vents in the top crust.
  10. Egg Wash and Sugar: Whisk the egg and water/milk for the egg wash; brush lightly over the entire top crust. Sprinkle generously with turbinado sugar. Return the assembled pie to the fridge or freezer for 10 minutes.
  11. Bake (Step 1): Preheat oven to 425°F (220°C). Place the pie on a baking tray. Bake at 425°F (220°C) for 15 minutes.
  12. Bake (Step 2): Reduce the temperature to 375°F (190°C) and continue baking for another 45–55 minutes, or until the crust is golden brown and the filling is bubbling thickly. Cover edges with foil if they brown too quickly.
  13. Cool: Transfer the baked pie to a wire rack. Let the pie cool for at least 3-4 hours before slicing to allow the filling to set completely.