Ingredients:

  • 2.5 cups all-purpose flour
  • 1 cup unsalted butter, chilled and cubed
  • 1 tsp salt
  • 1 tbsp granulated sugar
  • 8 tbsp ice water
  • 3 lbs Granny Smith apples, peeled and sliced
  • 0.75 cup granulated sugar
  • 0.5 cup light brown sugar, packed
  • 2 tbsp cornstarch
  • 1 tbsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground ginger
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 egg, beaten
  • 1 tbsp water
  • 1 tbsp coarse sugar

Instructions:

  1. Whisk flour, salt, and sugar in a large bowl.
  2. Add chilled butter cubes and use a pastry cutter or forks to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized lumps.
  3. Drizzle in ice water one tablespoon at a time, stirring with a fork until the dough just begins to clump together.
  4. Divide dough into two discs, wrap in plastic, and refrigerate for at least 2 hours.
  5. In a large bowl, combine sliced apples with lemon juice and vanilla extract.
  6. Stir in granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and ginger; let sit for 15 minutes.
  7. Roll out one dough disc to a 12-inch circle and ease it into a 9-inch pie dish.
  8. Pour the cinnamon apple mixture into the crust, heaping them slightly in the center.
  9. Roll out the second disc and place it whole (with vents) or create a lattice weave over the top.
  10. Trim the overhang, fold the edges under, and crimp the edges.
  11. Brush the top crust with the egg wash and sprinkle with coarse sugar.
  12. Bake at 425°F (218°C) for 15 minutes to set the crust, then reduce heat and continue baking until golden brown.