# What You'll Need:
→ Pie Crust
01 - 2 1/2 cups all-purpose flour
02 - 1 teaspoon salt
03 - 1 tablespoon granulated sugar
04 - 1 cup unsalted butter, cold and cubed
05 - 6 to 8 tablespoons ice water
→ Apple Filling
06 - 6 to 7 medium apples (mix of Granny Smith and Honeycrisp), peeled, cored, and sliced 1/4 inch thick
07 - 3/4 cup granulated sugar
08 - 1/4 cup packed light brown sugar
09 - 1 1/2 teaspoons ground cinnamon
10 - 1/4 teaspoon ground nutmeg
11 - 1/4 teaspoon salt
12 - 2 tablespoons all-purpose flour
13 - 1 tablespoon lemon juice
14 - 2 tablespoons unsalted butter, cut into small pieces
→ Assembly
15 - 1 egg, beaten
16 - 1 tablespoon milk
17 - 1 tablespoon coarse sugar (optional)
# How-To Steps:
01 - Combine flour, salt, and sugar in a large bowl. Cut in cold butter using a pastry blender or fingertips until mixture resembles coarse crumbs. Gradually add ice water, stirring until dough forms. Divide into two disks, wrap in plastic, and refrigerate for at least one hour.
02 - Toss sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, salt, flour, and lemon juice in a large bowl. Set aside to meld flavors.
03 - Preheat oven to 400°F. Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Place into dish and fill with apple mixture, dotting with butter pieces. Roll out second dough disk and cover filling. Trim, seal, and crimp edges; cut slits on top to vent steam.
04 - Whisk egg and milk, then brush over top crust. Sprinkle with coarse sugar if desired. Bake on lower rack for 45 to 55 minutes until crust is golden and filling bubbles. Cover edges with foil if browning too quickly.
05 - Allow pie to cool on a wire rack for at least two hours before slicing. Serve warm or at room temperature, optionally accompanied by vanilla ice cream.
