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In a large bowl, combine flour and salt. Add cold butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, until the dough just comes together.
Divide dough into two disks, wrap in plastic, and chill for at least 1 hour.
Make the Apple Filling:
In a large bowl, toss the sliced apples with lemon juice.
Mix sugars, cinnamon, nutmeg, and flour in a separate bowl, then add to the apples. Toss until apples are evenly coated.
Assemble the Pie:
Preheat oven to 425°F (220°C).
Roll out one dough disk on a floured surface to fit a 9-inch pie plate. Place dough into the plate.
Pour the apple filling into the crust.
Roll out the second dough disk and place over the filling. Trim excess dough and crimp edges to seal.
Cut slits in the top crust to allow steam to escape.
Brush with beaten egg and sprinkle with sugar.
Bake:
Bake for 15 minutes at 425°F (220°C).
Reduce temperature to 350°F (175°C) and bake for an additional 40-45 minutes, or until crust is golden and filling is bubbling.
Let cool before serving.
Serving and Storage Tips:
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