Ingredients
Scale
- 2 ½ cups all-purpose flour (the foundation of your heroic crust)
- 1 cup unsalted butter, chilled (cut into cubes)
- 1 teaspoon salt
- 6–8 tablespoons ice water
- 6 large Granny Smith apples (peeled, cored and sliced)
- ¾ cup granulated sugar
- 2 tablespoons lemon juice
- 2 teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- 1 egg (for egg wash)
- 1 tablespoon coarse sugar (for sprinkling)
Instructions
- In a large bowl, combine flour and salt. Add chilled butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Divide into two discs, wrap in plastic, and refrigerate for 1 hour.
- On a floured surface, roll out one dough disc to fit a 9-inch pie plate. Carefully transfer the dough to the plate, pressing gently into the bottom and sides. Trim excess dough, leaving about 1-inch overhang. Roll out the second disc for the lattice top and cut into strips using a pizza cutter or sharp knife.
- In a large bowl, toss apple slices with lemon juice. Add sugar, cinnamon, and nutmeg, mixing until apples are evenly coated. Let sit for 15 minutes to allow flavors to meld while you preheat your oven to 375°F (190°C).
- Pour apple mixture into the prepared crust. Create a lattice pattern with the dough strips over the filling. Trim excess dough and crimp edges. Brush lattice with egg wash and sprinkle with coarse sugar. Bake for 45-50 minutes until golden brown and bubbling. Let cool for at least 2 hours before serving to allow filling to set.
Notes
- Use a combination of tart and sweet apples for balanced flavor
- Keep all ingredients cold for the flakiest crust
- Place pie on a baking sheet to catch any drips
- If edges brown too quickly, cover with foil strips
- Prep Time: 1 hour 30 minutes
- Cook Time: 50 minutes
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 420 Kcal
- Sugar: 32g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 65mg