Classic Apple Pie

Method

1. 01

   Make the crust dough. Whisk 300 g flour with 1 teaspoon salt in a large bowl. Cut in 220 g cold butter until the mixture has pea-sized and almond-sized flakes. Sprinkle in the ice water a little at a time, mixing just until the dough holds together when pressed. Divide into 2 disks, wrap, and chill until firm.

   ⏱ 30 min
2. 02

   Prepare the filling while the dough chills. Toss 1.3 kg sliced apples with 2 tablespoons lemon juice, 90 g granulated sugar, 60 g brown sugar, 20 g cornstarch, the remaining 30 g flour, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, and the remaining 0.25 teaspoon salt. Let stand so the apples release some juice while you roll the pastry.

   ⏱ 20 min
3. 03

   Lightly flour the work surface and roll one dough disk into a round large enough for a 23 cm pie dish. Fit it into the dish without stretching, leaving a small overhang. If the pastry softens, chill the lined dish briefly before filling.

   
4. 04

   Spoon the apple filling into the bottom crust, mounding it slightly in the center and scraping in the spiced juices. Dot the top with the remaining 30 g diced butter.

   
5. 05

   Roll out the second dough disk. For a double crust, lay it over the apples, trim the edges, tuck the top and bottom crusts together, crimp, and cut several wide steam vents. For a lattice, cut strips, weave them over the filling, then trim and crimp the edge.

   
6. 06

   Chill the assembled pie until the pastry feels firm. Heat the oven to 220 C with a baking sheet on the lower-middle rack. Beat the egg with 1 tablespoon water, brush a thin layer over the top crust, and place the pie on the hot baking sheet.

   ⏱ 20 min
7. 07

   Bake at 220 C for 20 minutes, then reduce the oven to 190 C and continue baking until the crust is deeply golden and the apple juices bubble thickly through the vents or lattice. If the edge browns too quickly, cover it loosely with foil.

   ⏱ 45 min
8. 08

   Cool the pie on a rack for at least 2 hours before slicing so the filling sets. Serve plain, slightly warm, or with vanilla ice cream if desired.

   ⏱ 120 min