Ingredients
Scale
For the Pie Crust:
- 2¼ cups all-purpose flour
- 2 tbsp granulated sugar
- Pinch salt
- 1 cup butter, chilled and cut into small pieces
- 6 to 8 tbsp ice water
- Cooking spray
For the Pie Filling:
- 8 medium apples, preferably a combination of sweet and tart, such as Granny Smith and Honey Crisp, peeled, cored, and sliced
- ¾ cup granulated sugar
- Juice of ½ lemon
- 2 tbsp all-purpose flour
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp butter, cut in small pieces
- 1 egg, beaten
Instructions
For the Pie Crust:
- In a large mixing bowl, combine flour, sugar, and salt with butter with a pastry cutter or your fingers. Add the water, 1 tablespoon at a time, until the dough forms a ball.
- Divide the dough in half and form into 2 fat disks. Wrap with plastic and refrigerate for at least 30 minutes.
- Roll out dough on a floured surface into two 11-inch rounds.
- Spray a 9-inch pie plate with cooking spray. Arrange one round of dough in the pie plate, avoiding stretching it. Reserve the second round.
- Preheat the oven to 425 degrees.
For the Pie Filling:
- In a mixing bowl, toss the apples together with the sugar, lemon juice, flour, cinnamon, and nutmeg. Make sure the apples are coated well.
- Spoon the filling into the prepared crust, piling it up high in the center. Dot with butter. Top with the second crust, trim excess dough, and crimp the edge decoratively with a fork or your fingers.
- Cut a few small slits in the top crust to allow steam to escape while baking. Brush with the beaten egg.
- Bake in a preheated 425 degree oven for 45-55 minutes, until crust is golden brown and filling is bubbly. If the edges of the crust start to get overly brown, cover the edges with foil while the pie finishes baking.
- Cool the pie before slicing.