Rustic Cinnamon Apple Pie with All-Butter Crust

Ingredients

• 2,5 cup all-purpose flour (315 g)
• 2 tbsp granulated sugar
• 1 tsp fine sea salt
• 1 cup cold unsalted butter, cubed
• 8 tbsp ice water
• 2,5 lb mixed baking apples (Granny Smith and Honeycrisp), peeled and sliced
• 2 tbsp fresh lemon juice
• 0,75 cup light brown sugar
• 3 tbsp cornstarch
• 1,5 tsp ground cinnamon
• 0,25 tsp freshly grated nutmeg
• 1 tsp vanilla extract
• 1 unit egg beaten with 1 tbsp water
• 2 tbsp turbinado sugar

Instructions

1. 1

   Whisk flour, sugar, and salt in a bowl. Add cold cubed butter and toss to coat, then flatten each cube between your fingers into thin shards.

2. 2

   Drizzle in ice water 1 tbsp at a time, tossing with a fork until the dough clumps when squeezed. Divide in two, flatten into discs, wrap and chill 1 hour.

3. 3

   Peel, core, and slice apples 6 mm thick. Toss with lemon juice, brown sugar, cornstarch, cinnamon, nutmeg, vanilla, and a pinch of salt until every slice glistens.

4. 4

   Roll the first disc on a floured surface into a 12-inch round, then drape into a 9-inch pie plate, letting the edges overhang.

5. 5

   Pile in the apples, mounding them slightly, and dot the top with cubed butter.

6. 6

   Roll out the second disc, cut into 8 strips, and weave a lattice over the filling. Trim, tuck, and crimp the edges decoratively.

7. 7

   Chill the assembled pie 20 minutes to firm the butter, then brush with egg wash and sprinkle with turbinado sugar.

8. 8

   Bake at 425°F (220°C) on a preheated sheet pan for 20 minutes to set the crust.

9. 9

   Reduce oven to 375°F (190°C) and bake another 40-50 minutes, until juices bubble thickly through the lattice and the crust is deep golden. Tent with foil if browning too fast.

10. 10

    Cool at least 3 hours on a rack so the filling can thicken; slicing too early releases a flood of juice.