# What You Need:
→ Buttery Pie Crust
01 - 2 1/2 cups all-purpose flour
02 - 1 teaspoon salt
03 - 1 tablespoon granulated sugar
04 - 1 cup unsalted butter, cold and cubed
05 - 6 to 8 tablespoons ice water
→ Apple Filling
06 - 6 large apples (Granny Smith and Honeycrisp preferred), peeled, cored, and sliced
07 - 2/3 cup granulated sugar
08 - 1/4 cup packed light brown sugar
09 - 2 tablespoons all-purpose flour
10 - 1 tablespoon lemon juice
11 - 1 teaspoon ground cinnamon
12 - 1/4 teaspoon ground nutmeg
13 - 1/4 teaspoon salt
→ Assembly
14 - 1 egg, beaten (for egg wash)
15 - 1 tablespoon milk
16 - 1 tablespoon coarse sugar (optional, for sprinkling)
# How to Make It:
01 - Whisk flour, salt, and sugar in a large bowl. Cut cold butter into mixture using a pastry cutter or fingertips until coarse crumbs form. Gradually add ice water, one tablespoon at a time, mixing until dough just holds together. Divide dough in half, shape into disks, wrap tightly, and refrigerate for at least 1 hour.
02 - Combine sliced apples with granulated sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, and salt in a large bowl. Toss to coat evenly and set aside to develop juices.
03 - Preheat oven to 400°F. On a floured surface, roll out one dough disk to fit a 9-inch pie dish, allowing excess to overhang edges. Transfer dough to dish and fill with apple mixture evenly.
04 - Roll out second dough disk and place over apples. Trim excess dough, then crimp edges to seal. Cut slits in top crust to vent steam.
05 - Mix beaten egg with milk and brush over top crust. Sprinkle coarse sugar if desired.
06 - Bake at 400°F for 20 minutes. Reduce temperature to 350°F and bake for an additional 35 minutes, until crust is golden and filling bubbles.
07 - Allow pie to cool on a wire rack for at least 2 hours to set the filling before slicing.
