Apple Pie

Ingredients

Crust

• 2 1/2 cup all-purpose flour (plus extra for rolling)
• 1 cup (2 sticks) unsalted butter
• 1 tsp salt
• 1 tsp sugar
• 6 to 8 Tbsp ice water

Filling

• 6 Granny Smith apples
• 2 Tbsp lemon juice
• 3/4 cup white sugar
• 1/4 cup brown sugar
• 1/4 cup all-purpose flour
• 1 tsp nutmeg
• 1 Tbsp cinnamon
• 2 Tbsp butter
• 1 egg yolk
• 1 Tbsp milk

Directions

Crust

1. Mix flour, salt, and sugar
2. Dice cold butter into small cubes (1-2 cm)
3. Mix diced butter into flour mixture
4. Slowly add ice cold water, mixing and forming into dough ball with your hands as you go
5. If too sticky at the end, coat in flour
6. Refrigerate at least 4 hours, preferably overnight

Filling

1. Peel and core apples, cut into desired slice size
2. Add apples to water lemon juice mixture as you slice
3. Mix dry ingredients together
4. Fill gallon bag with half of sugar mixture, add apple slices, add the rest of the sugar mixture on top and shake to coat all slices well

Assembly

1. Take dough out and split in 2 equal parts
2. Roll each to the size of your pie tin (9" - 12") on heavily floured surface
3. Arrange apple slices in crust
4. Dice butter in small cubes and place evenly across top of the apple slices
5. Optional - dust extra cinnamon on top of open pie
6. Place top crust and pinch sides together
7. Cut vent holes in top crust
8. Mix milk and egg yolk in separate bowl, paint top crust with egg wash
9. Cook at 425 F for 15 minutes
10. Lower temperature to 350 F for additional 40 minutes or until golden brown
11. Let cool before cutting