# What You'll Need:
→ For the Pie Crust
01 - 2 1/2 cups all-purpose flour
02 - 1 tsp salt
03 - 1 tbsp granulated sugar
04 - 1 cup unsalted butter, cold and cubed
05 - 6–8 tbsp ice water
→ For the Apple Filling
06 - 6–7 medium apples, mix of Granny Smith and Honeycrisp
07 - 3/4 cup granulated sugar
08 - 1/4 cup packed light brown sugar
09 - 1 1/2 tsp ground cinnamon
10 - 1/4 tsp ground nutmeg
11 - 1/4 tsp salt
12 - 2 tbsp all-purpose flour
13 - 1 tbsp lemon juice
14 - 2 tbsp unsalted butter, cut into small pieces
→ For Assembly
15 - 1 egg, beaten
16 - 1 tbsp milk
17 - 1 tbsp coarse sugar for sprinkling
# How to Make It:
01 - Whisk together flour, salt, and sugar in a large bowl. Add cold butter and cut in with pastry blender or fingertips until mixture resembles coarse crumbs. Gradually add ice water, stirring just until dough comes together. Divide dough in half, shape into disks, wrap in plastic, and refrigerate for at least 1 hour.
02 - Peel, core, and slice apples 1/4-inch thick. In a large bowl, toss apples with both sugars, cinnamon, nutmeg, salt, flour, and lemon juice. Set aside.
03 - Preheat oven to 400°F. On a lightly floured surface, roll out one dough disk to fit a 9-inch pie dish. Gently fit crust into pie dish. Fill with apple mixture, mounding slightly in the center. Dot with butter pieces. Roll out second dough disk and place over filling. Trim excess dough, seal and crimp edges. Cut a few slits in the top for steam to escape.
04 - Whisk egg and milk. Brush over top crust. Sprinkle with coarse sugar if desired. Bake pie on lower rack for 45–55 minutes, until crust is golden and filling is bubbling. If edges brown too quickly, cover with foil.
05 - Let pie cool on a wire rack for at least 2 hours before slicing. Serve warm or at room temperature, optionally with vanilla ice cream.
