Ingredients:

  • 2.5 cups all-purpose flour (315g)
  • 1 cup unsalted butter, chilled and cubed (226g)
  • 1 tsp fine sea salt
  • 7 tbsp ice water
  • 1.2 kg Granny Smith and Honeycrisp apples, peeled and sliced 1/4 inch thick
  • 0.75 cup granulated sugar (150g)
  • 0.25 cup light brown sugar, packed (50g)
  • 2 tbsp cornstarch
  • 1.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 1 tbsp lemon juice
  • 2 tbsp unsalted butter, for dotting
  • 1 large egg
  • 1 tbsp water
  • 1 tbsp coarse sparkling sugar

Instructions:

  1. In a large bowl or food processor, pulse the flour, salt, and chilled cubed butter until the mixture resembles coarse crumbs with pea-sized chunks of butter remaining.
  2. Gradually add ice water one tablespoon at a time until the dough just holds together. Divide into two equal disks, wrap in plastic, and chill for at least 1 hour.
  3. In a large mixing bowl, toss the sliced apples with granulated sugar, brown sugar, lemon juice, cornstarch, cinnamon, and nutmeg. Let the mixture macerate for 30 minutes to draw out excess moisture.
  4. Preheat your oven to 425°F (218°C) and place a baking sheet on the middle rack to catch drips.
  5. Roll out one disk of dough on a floured surface and fit it into a 9-inch deep-dish pie plate. Fill with the apple mixture, packing them tightly, and dot the top with 2 tablespoons of butter.
  6. Roll out the second disk of dough and place over the apples. Trim, fold, and crimp the edges to seal. Cut vents in the top crust.
  7. Whisk the egg with 1 tablespoon of water to create an egg wash. Brush over the top crust and sprinkle with coarse sparkling sugar.
  8. Bake at 425°F for 20 minutes, then reduce heat to 375°F (190°C) and bake for another 35-40 minutes until the crust is mahogany brown and the filling is bubbling through the vents.
  9. Cool for at least 3 hours on a wire rack to allow the filling to set before slicing.