Classic Apple Pie

 

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon granulated sugar
• 1 cup unsalted butter, cut into small pieces and chilled
• 1/4 to 1/2 cup ice water
• 6 cups thinly sliced, peeled apples (about 6 medium apples)
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, cut into small pieces
• 1 tablespoon lemon juice
• 1 large egg, lightly beaten
• 1 tablespoon granulated sugar

Instructions:

1. In a large bowl, whisk together the flour, salt, and sugar. Add the chilled butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse meal.

2. Add the ice water, a tablespoon at a time, until the dough comes together in a ball. Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.

3. Preheat the oven to 375°F. On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Transfer to a 9-inch pie dish and trim the edges to leave a 1/2-inch overhang.

4. In a large bowl, toss together the sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, and salt until the apples are evenly coated. Pour the apple mixture into the prepared pie dish and dot with the butter. Drizzle the lemon juice over the apples.

5. On a lightly floured surface, roll out the second disk of dough into a 12-inch circle. Cut into strips and weave a lattice pattern over the top of the apples. Trim the edges to leave a 1/2-inch overhang and fold the overhang under the bottom crust. Crimp the edges to seal the crust.

6. Brush the top of the pie with the beaten egg and sprinkle with granulated sugar. Cut a few slits in the top crust to allow steam to escape.

7. Bake for 50 to 60 minutes, until the crust is golden brown and the filling is bubbling. Cool the pie on a wire rack before slicing and serving. Enjoy!