Ingredients:

  • 315g (2 ½ cups) All-purpose flour
  • 225g (1 cup) Unsalted butter, cubed and chilled
  • 5g (1 tsp) Sea salt
  • 12g (1 tbsp) Granulated sugar
  • 105ml (7 tbsp) Ice water
  • 1.4kg (3 lbs) Granny Smith and Honeycrisp apples, peeled and sliced
  • 150g (¾ cup) Granulated sugar
  • 55g (¼ cup) Light brown sugar
  • 30g (¼ cup) Cornstarch
  • 1 tbsp Lemon juice
  • 1.5 tsp Ground cinnamon
  • 0.25 tsp Ground nutmeg
  • 0.25 tsp Sea salt
  • 30g (2 tbsp) Unsalted butter, cubed for dotting
  • 1 large Egg
  • 1 tbsp Water
  • 1 tbsp Turbinado sugar

Instructions:

  1. In a large bowl, combine 315g flour, 5g salt, and 12g sugar. Use a pastry cutter to work the 225g cold butter into the flour until it resembles coarse meal with pea-sized chunks.
  2. Drizzle in ice water one tablespoon at a time, tossing with a fork until the dough just holds together. Divide into two discs, wrap in plastic, and refrigerate for at least 1 hour.
  3. Peel, core, and slice 1.4kg of apples into 1/4-inch wedges. Toss with 150g granulated sugar, 55g brown sugar, lemon juice, cinnamon, nutmeg, and salt. Let macerate for at least 30 minutes.
  4. Preheat oven to 400°F (200°C). Roll out one disc of dough and line a 9-inch glass pie plate. Drain excess liquid from apples, toss apples with 30g cornstarch, and arrange in the pie shell.
  5. Dot the top of the filling with 30g of cubed butter. Roll out the second dough disc and place over the apples. Trim, fold, and crimp the edges to seal.
  6. Whisk the egg and 1 tbsp water to create an egg wash. Brush over the top crust and sprinkle with turbinado sugar. Cut 4-5 vents in the top crust.
  7. Bake for 20 minutes at 400°F, then reduce heat to 375°F and bake for another 40 minutes until the crust is deep mahogany and the juices are bubbling thick.