Ingredients:

  • 2.5 cups all-purpose flour
  • 1 cup unsalted butter, chilled and cubed
  • 1 tsp salt
  • 1 tbsp granulated sugar
  • 8 tbsp ice water
  • 3 lbs apples, peeled and sliced (mix of Granny Smith and Honeycrisp)
  • 0.75 cup brown sugar, packed
  • 0.25 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 1 tbsp lemon juice
  • 2 tbsp unsalted butter
  • 1 large egg
  • 1 tbsp milk
  • 1 tbsp coarse sparkling sugar

Instructions:

  1. Combine flour, salt, and sugar. Pulse in chilled butter until the mixture resembles coarse crumbs with pea-sized lumps.
  2. Gradually add ice water until the dough just holds together. Divide into two discs, wrap in plastic, and refrigerate for 1 hour.
  3. Melt 2 tablespoons of butter in a skillet over medium heat. Add sliced apples, brown sugar, granulated sugar, cinnamon, nutmeg, and lemon juice.
  4. Sauté for 5-8 minutes until apples are slightly softened and the liquid has thickened into a glossy syrup. Stir in cornstarch slurry and remove from heat to cool.
  5. Roll out the first dough disc and line a 9-inch deep-dish pie plate.
  6. Pour in the cooled apple filling.
  7. Roll out the second disc and place over the top or create a lattice design. Crimp the edges to seal.
  8. Brush the top with a beaten egg and milk wash and sprinkle with coarse sparkling sugar. Bake for 60 minutes until the crust is golden brown.