Ingredients:

  • 2 1/2 cups All-Purpose Flour, plus extra for dusting
  • 1 cup Unsalted Butter (225g), cut into 1/2-inch cubes and ice cold
  • 1 teaspoon Fine Sea Salt
  • 1 teaspoon Granulated Sugar (for crust)
  • 1/2 cup Ice Water
  • 6 large Firm Cooking Apples (approx. 1.5 kg), peeled, cored, and sliced
  • 3/4 cup Granulated Sugar (for filling)
  • 1/4 cup Plain Flour or Cornstarch (for thickening)
  • 1 1/2 teaspoons Ground Cinnamon
  • 1/4 teaspoon Ground Nutmeg
  • Pinch of Ground Cloves (optional)
  • 1 tablespoon Fresh Lemon Juice
  • Zest of 1/2 lemon
  • 2 tablespoons Unsalted Butter, cold, cut into small dots (for topping filling)
  • 1 Large Egg, lightly beaten (for egg wash)
  • 1 teaspoon Milk or Cream (for egg wash)
  • 1 teaspoon Coarse Sugar (Demerara or turbinado)

Instructions:

  1. Combine Dry Ingredients: Whisk the flour, sugar, and salt together in a large bowl or the bowl of a food processor.
  2. Cut in the Butter: Add the cold, cubed butter. Cut into the flour using a pastry blender, two knives, or pulse in the food processor until the mixture resembles coarse sand with some pea-sized pieces of butter remaining. The key is to maintain coldness.
  3. Add Liquid: Gradually drizzle in the ice water, pulsing or stirring only until the dough just comes together. Do not overmix; the dough should look shaggy.
  4. Divide and Chill: Turn the dough onto a lightly floured surface. Divide in half. Form into two thick discs, wrap tightly in plastic wrap, and chill in the refrigerator for a minimum of 30 minutes, ideally 1 hour.
  5. Prep the Apples: Peel, core, and slice the apples into uniform 1/4-inch (6mm) slices. Place them immediately in a large mixing bowl.
  6. Season the Filling: Add the sugar, flour/cornstarch, cinnamon, nutmeg, cloves, lemon juice, and zest. Toss gently until the apples are evenly coated and juices begin to form. Allow the filling to sit for 15 minutes before assembly.
  7. Roll the Bottom Crust: On a lightly floured surface, roll out one dough disc into a 12-inch (30 cm) circle, about 1/8-inch thick. Carefully transfer the dough to the 9-inch deep-dish pie plate. Trim the edges, leaving a 1-inch overhang.
  8. Add Filling: Pile the apple mixture high into the crust, mounding slightly in the centre. Dot the top of the filling with the small pieces of cold butter.
  9. Top Crust and Seal: Roll out the second dough disc. Place it over the filling. Trim the top crust to match the bottom overhang. Crimp or flute the edges firmly to seal.
  10. Vent and Glaze: Cut 4-5 slits (steam vents) into the top crust. Whisk the egg and milk/cream together for the egg wash. Brush generously over the entire surface of the pie, then sprinkle with coarse sugar.
  11. Final Chill: Place the assembled pie in the freezer or refrigerator for 15 minutes to set the butter and prevent shrinkage.
  12. Bake High: Preheat the oven to 425°F (220°C). Bake for 15 minutes at the high temperature to set the crust colour.
  13. Reduce Heat and Finish: Lower the oven temperature to 375°F (190°C). Continue baking for 45–60 minutes, or until the crust is deep golden brown and the filling juices are visibly bubbling vigorously through the vents (cover edges with foil if they brown too quickly).
  14. Cool: Transfer the pie to a wire rack. Let the pie cool for a minimum of 3 hours before slicing. This allows the internal starches to set, preventing a runny slice.