Spiced Apple Pie with Flaky All-Butter Crust

Ingredients

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

Instructions

1. 1

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

2. 2

   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.

3. 3

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

4. 4

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

5. 5

   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.

6. 6

   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.

7. 7

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

8. 8

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

9. 9

   Brush with beaten egg and sprinkle with turbinado sugar.

10. 10

    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.

11. 11

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