Ingredients
Method
- In a large bowl, whisk together flour, salt, and sugar. Add the cold butter cubes and cut them in with a pastry cutter or your fingers until the mixture looks like coarse crumbs with pea-sized bits of butter.
- In a big mixing bowl, combine the sliced apples with sugar, flour, cinnamon, nutmeg, salt, lemon juice, and lemon zest. Toss until the apples are well coated.
- Preheat your oven to 425°F (220°C). Roll out one disk of dough on a lightly floured surface into a circle big enough to fit your pie dish with a little overhang.
- Pour in the apple filling and dot the top with the small butter pieces.
- Roll out the second disk of dough and lay it over the apples. Trim excess dough, fold the edges under, and crimp to seal.
- Cut a few small slits in the top crust to let steam escape. Brush with egg wash and sprinkle with coarse sugar if you like.
- Bake at 425°F for 15 minutes, then reduce heat to 375°F (190°C) and bake for 40–50 minutes more, until the crust is golden and the filling is bubbling.
- If the edges brown too quickly, cover them with foil. Let the pie cool for at least 2 hours before slicing
Notes
For the flakiest crust, keep your butter cold and don’t overwork the dough. Use a mix of tart and sweet apples for the best flavor and texture — Granny Smith for structure, Honeycrisp or Fuji for sweetness.
Bake on the lower oven rack to ensure the bottom crust cooks through, and always let the pie cool before cutting so the filling holds together.