Pie Crust:
In a large mixing bowl, combine the flour, salt, and sugar. Add the cold cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Gradually add the ice water, 1 tablespoon at a time, and mix until the dough comes together. Be careful not to overmix. Divide the dough into two equal portions, form each portion into a disc, wrap them in plastic wrap, and refrigerate for at least 1 hour.
Apple Filling:
In a large bowl, combine the sliced apples, granulated sugar, brown sugar, lemon juice, ground cinnamon, ground nutmeg, and all-purpose flour. Mix until the apples are evenly coated with the sugar and spices. Let the mixture sit for about 15-20 minutes to allow the flavors to meld.
Assembling the Pie:
Preheat your oven to 375°F (190°C). Take one disc of the chilled pie crust out of the refrigerator and let it sit at room temperature for a few minutes to soften slightly.
On a floured surface, roll out the pie crust into a circle about 12 inches in diameter. Carefully transfer the crust to a 9-inch pie dish and gently press it into the bottom and sides.
Pour the apple filling into the pie crust and spread it out evenly. Dot the top with small pieces of unsalted butter.
Roll out the second disc of chilled pie crust into a circle about 12 inches in diameter. Place it over the apple filling. Trim any excess crust from the edges and crimp the edges to seal the pie.
Egg Wash and Baking:
See next page
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