Classic Double-Crust Apple Pie
- All-butter crust
- 2 ½ cups all-purpose flour, plus more for rolling
- 1 tbsp granulated sugar
- 1 tsp kosher salt
- 1 cup unsalted butter, very cold, cut into 1/2-inch cubes
- ⅜–½ cups ice water
- Filling
- 3 lb apples, about 7 medium, a mix of tart and sweet such as Granny Smith and Honeycrisp
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 3 tbsp all-purpose flour
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp kosher salt
- 1 tbsp lemon juice
- Finish
- 1 large egg, beaten with 1 tablespoon milk
- 1 tbsp coarse or granulated sugar
Classic Double-Crust Apple Pie
- Make the crust: whisk the flour, sugar and salt in a large bowl. Add the cold butter cubes and cut them in with a pastry blender until the pieces are the size of peas, with some larger flat bits.
- Drizzle in 6 tablespoons ice water and toss with a fork. Squeeze a handful; if it holds together, it's ready. If it crumbles, add more water a tablespoon at a time.
- Divide the dough in two, press each half into a flat disk, wrap tightly and refrigerate until firm.
- Peel, core and slice the apples about 1/4 inch thick. Toss them in a large bowl with both sugars, the flour, cinnamon, nutmeg, salt and lemon juice.
- Put an oven rack in the lowest position and set a sheet pan on it. Heat the oven to 425°F (220°C).
- On a floured counter, roll one disk into a 12-inch circle, turning it often so it doesn't stick. Ease it into the pie dish without stretching, letting the extra hang over the edge.
- Pile in the apples, mounding them in the middle, and leave any extra juice in the bowl behind.
Classic Double-Crust Apple Pie
- Roll the second disk into an 11-inch circle and lay it over the apples. Trim both crusts to a 1-inch overhang, fold the edges under and crimp with your fingers or a fork.
- Brush the top with egg wash, sprinkle with sugar and cut 4 or 5 slits so steam can escape. Chill the pie 15 minutes so the crust holds its shape.
- Set the pie on the hot sheet pan and bake at 425°F (220°C) until the crust starts to turn golden.
- Lower the oven to 375°F (190°C) and keep baking until the crust is deep golden and thick juices bubble through the slits. Cover the edges with foil if they brown too fast.
- Cool on a rack at least 4 hours so the juices thicken. Cutting it hot means a runny filling.