Spiced Apple Pie with Flaky All-Butter Crust

Whisk flour, sugar, and salt in a large bowl. Add cold cubed butter and toss to coat.

Press the butter into flat sheets with your fingers, then drizzle in ice water 1 tbsp at a time until the dough just holds when squeezed.

Divide the dough in two discs, wrap, and chill at least 1 hour.

Peel and slice apples 1/4-inch thick. Toss with lemon juice, brown sugar, cinnamon, nutmeg, salt, and cornstarch until glossy.

Let the apples macerate 30 minutes, then drain the released juice into a saucepan and reduce over medium heat until syrupy, about 4 minutes. Pour back over the apples.

Roll one dough disc into a 12-inch circle and line a 9-inch pie plate. Mound the filling and dot with 1 tbsp cold butter.

Roll the second disc, cut into 3/4-inch strips, and weave a lattice over the top. Crimp the edges tightly.

Chill the assembled pie 20 minutes while heating the oven to 425°F (220°C).

Brush with beaten egg and sprinkle with turbinado sugar.

Bake 20 minutes at 425°F, then reduce to 375°F (190°C) and bake 40-50 minutes more, until juices bubble thickly through the lattice and the crust is deep golden.

Cool at least 3 hours on a rack so the filling sets before slicing.