Ingredients:

  • 2 ½ cups (315g) all-purpose flour, chilled
  • 1 cup (225g) unsalted European-style butter, cubed and frozen
  • 1 tsp sea salt
  • 1 tbsp granulated sugar
  • ½ cup (120ml) ice-cold water
  • 1 tsp apple cider vinegar
  • 3 lbs (1.4kg) mixed apples (Granny Smith and Honeycrisp)
  • ½ cup (100g) coconut sugar or light brown sugar
  • 2 tbsp tapioca starch
  • 1 ½ tsp Ceylon cinnamon
  • ¼ tsp ground nutmeg
  • 1 tbsp lemon juice
  • 1 tbsp butter, browned
  • 1 large egg
  • 1 tsp water
  • 1 tsp demerara sugar

Instructions:

  1. Prepare the dough by combining flour, salt, and granulated sugar. Cut in frozen butter until pea-sized chunks remain. Drizzle the vinegar-water mixture over the flour, tossing with a fork until a shaggy dough forms. Divide into two discs, wrap tightly, and refrigerate for at least 1 hour.
  2. Peel, core, and slice apples to 1/4-inch thickness. Toss with coconut sugar, cinnamon, nutmeg, and lemon juice until every slice is coated and glossy.
  3. Roll out the bottom crust and fit into a 9-inch pie dish. Fill with the apple mixture, mounding them slightly in the center.
  4. Add the second crust (or lattice), crimp the edges, and brush with the egg wash until the entire surface is thinly coated.
  5. Bake high then low. Start at 400°F (200°C) for 20 mins, then drop to 375°F (190°C) until the juices bubble slowly and the crust is dark mahogany.
  6. Rest the pie for at least 4 hours until the filling has fully set and the pan is cool to the touch.