Spiced Apple Pie with Flaky All-Butter Crust

Ingredients

• 2,5 cup all-purpose flour
• 1 cup cold unsalted butter, cubed
• 2 tbsp granulated sugar
• 1 tsp fine salt
• 8 tbsp ice water
• 2 kg tart baking apples (Granny Smith, Honeycrisp)
• 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 tsp vanilla extract
• 1 unit egg beaten with 1 tbsp milk
• 2 tbsp coarse sanding sugar

Instructions

1. 1

   Whisk flour, sugar, and salt in a bowl. Cut cold cubed butter in with your fingertips until pea-sized flakes remain.

2. 2

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

3. 3

   Peel, core, and slice apples 1/4 inch thick. Toss with lemon juice, brown sugar, cinnamon, nutmeg, cornstarch, and vanilla; let macerate 20 minutes.

4. 4

   Roll one disc into a 12-inch round and drape into a 9-inch pie plate, leaving overhang. Chill while you roll the second disc and cut into 3/4-inch strips.

5. 5

   Preheat oven to 425°F (220°C) with a baking sheet on the lower rack.

6. 6

   Drain excess juice from apples (reserve 2 tbsp), then mound filling into the shell and dot with cold butter.

7. 7

   Weave lattice strips over the top, trim, and crimp edges decoratively.

8. 8

   Brush lattice with egg wash and sprinkle generously with coarse sugar.

9. 9

   Place pie on the hot baking sheet and bake 20 minutes at 425°F (220°C), then reduce to 375°F (190°C) and bake 40-45 minutes more, until juices bubble thickly through the lattice.

10. 10

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