Rustic Cinnamon Apple Pie with All-Butter Crust

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.

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.

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.

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.

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

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

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

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

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.

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