Classic Apple Pie

Steps

1. 1.

   1.

   Make The Dough** In a large bowl, whisk 320 g flour with the salt. Cut in the cold butter until you have pea-sized bits with some larger flakes. Drizzle in the ice water a little at a time, tossing with a fork until the dough just holds when pinched. Divide into two discs, wrap, and chill 30 minutes.

2. 2.

   Toss The Filling

   In another bowl, combine the apple slices, both sugars, 2 tbsp flour, cinnamon, nutmeg, and lemon juice. Toss until the apples are evenly coated. Let sit 10 minutes while you roll the crust.

3. 3.

   Line The Pan

   On a lightly floured surface, roll one disc into a 30 cm circle. Ease it into a 23 cm pie dish without stretching. Trim the overhang to about 2 cm. Spoon in the apple filling and any juices, mounding slightly in the center.

4. 4.

   Add The Top Crust

   Roll the second disc to a similar size. Lay it over the filling. Trim, tuck the edges under, and crimp. Cut 4 or 5 vents in the top. Brush with beaten egg and sprinkle with the remaining sugar.

5. 5.

   Bake Until Bubbling

   Bake at 200°C / 400°F for 20 minutes, then lower to 175°C / 350°F and bake 35 to 40 minutes more until the crust is deep golden and the filling bubbles through the vents. Tent with foil if the edges brown too fast.

6. 6.

   Cool Before Slicing

   Cool on a rack at least 2 hours so the filling sets. Slice with a sharp knife and serve warm or at room temperature.