Ingredients:
- 315g all-purpose flour
- 15g granulated sugar
- 6g sea salt
- 225g unsalted butter, frozen and cubed
- 120ml ice-cold water
- 1.2kg Granny Smith and Honeycrisp apples, peeled and sliced
- 150g light brown sugar, packed
- 30g cornstarch
- 5g ground cinnamon
- 1g ground nutmeg
- 15ml lemon juice
- 15g unsalted butter, diced small
- 1 large egg
- 15ml water (for egg wash)
- 10g turbinado sugar
Instructions:
- In a large bowl, whisk the flour, sugar, and salt. Add the frozen butter cubes. Use a pastry cutter to break the butter into pea-sized crumbs. Drizzle in the ice water 1 tablespoon at a time, tossing with a fork until the dough just holds together when squeezed. Divide into two discs, wrap tightly, and pop in the freezer for 10 minutes.
- Peel, core, and slice apples to 1/4-inch thickness. In a large bowl, toss the apples with brown sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Let this sit for 10 minutes to form a thick syrup while you roll the dough.
- On a floured surface, roll out the first disc to a 12-inch circle and drape it into a 9-inch pie dish. Fill with the macerated apple mixture and dot with 15g of diced butter. Roll out the second disc, place over the filling, seal edges, and cut vents.
- Whisk the egg with 15ml water to create an egg wash. Brush the top crust generously and sprinkle with turbinado sugar. Bake at 425°F (218°C) for the first half of the cooking time, then lower to ensure apples soften without over-browning the crust.