# What You Need:
→ Pie Crust
01 - 2 1/2 cups all-purpose flour
02 - 1 teaspoon salt
03 - 1 tablespoon granulated sugar
04 - 1 cup unsalted butter, cold and cubed
05 - 6-8 tablespoons ice water
→ Apple Filling
06 - 6-7 medium apples, peeled, cored, and sliced 1/4-inch thick
07 - 3/4 cup granulated sugar
08 - 1/4 cup packed light brown sugar
09 - 1 1/2 teaspoons ground cinnamon
10 - 1/4 teaspoon ground nutmeg
11 - 1/4 teaspoon salt
12 - 2 tablespoons all-purpose flour
13 - 1 tablespoon lemon juice
14 - 2 tablespoons unsalted butter, cut into small pieces
→ Assembly
15 - 1 egg, beaten
16 - 1 tablespoon milk
17 - 1 tablespoon coarse sugar
# How to Make It:
01 - Whisk together flour, salt, and sugar in a large bowl. Add cold cubed butter and cut in using a pastry blender or fingertips until mixture resembles coarse crumbs. Gradually add ice water, stirring just until dough comes together. Divide dough in half, shape into disks, wrap in plastic, and refrigerate for at least 1 hour.
02 - In a large bowl, combine sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, salt, flour, and lemon juice. Toss until apples are evenly coated. Set aside to macerate while dough chills.
03 - Preheat oven to 400°F.
04 - On a lightly floured surface, roll out one dough disk to fit a 9-inch pie dish. Gently fit crust into pie dish, pressing lightly against bottom and sides.
05 - Fill crust with apple mixture, mounding slightly in the center. Dot with small pieces of butter.
06 - Roll out second dough disk and place over filling. Trim excess dough, seal edges by pressing together, and crimp with fingers or fork. Cut 4-5 slits in top crust to allow steam escape.
07 - Whisk egg and milk together. Brush mixture over top crust. Sprinkle with coarse sugar if desired for extra crunch and sweetness.
08 - Place pie on lower oven rack. Bake for 45-55 minutes until crust is golden brown and filling is bubbling through vents. If edges begin browning too quickly, cover with aluminum foil.
09 - Transfer pie to wire rack and let cool for at least 2 hours before slicing to allow filling to set. Serve warm or at room temperature, optionally with vanilla ice cream.
