Baked apple pie

Ingredients:

• Pie Crust:
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) unsalted butter, cold and cut into small cubes
  • ¼ to ½ cup ice water
• Filling:
  • 6 cups thinly sliced, peeled apples (Granny Smith, Honeycrisp, or a mix)
  • ¾ cup granulated sugar
  • ¼ cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon granulated sugar (optional, for sprinkling on top)

Instructions:

1. Prepare the Pie Crust:
   • In a large bowl, whisk together the flour, salt, and sugar.
   • Add the cold butter cubes and cut them into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
   • Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together.
   • Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. Prepare the Filling:
   • In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, and salt. Toss until the apples are evenly coated.
3. Assemble the Pie:
   • Preheat your oven to 425°F (220°C).
   • On a lightly floured surface, roll out one disk of dough into a 12-inch circle and fit it into a 9-inch pie dish. Trim the edges.
   • Pour the apple mixture into the crust, then dot the filling with butter.
   • Roll out the second disk of dough and place it over the filling. Trim any overhanging dough, then crimp the edges to seal.
   • Cut a few slits in the top crust to allow steam to escape.
   • Brush the top crust with beaten egg and sprinkle with sugar if desired.
4. Bake the Pie:
   • Place the pie on a baking sheet to catch any drips and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
   • If the edges of the crust start to brown too quickly, cover them with foil.
   • Let the pie cool on a wire rack for at least 2 hours before serving.