Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 0.5 cup (115g) unsalted butter, chilled and cubed
  • 0.25 cup (60ml) ice water
  • 0.5 tsp (3g) salt
  • 1 tbsp (8g) granulated sugar
  • 8 medium Granny Smith apples, peeled, cored, and sliced
  • 0.5 cup (100g) white granulated sugar
  • 0.5 cup (100g) packed brown sugar
  • 1 tbsp (8g) ground cinnamon
  • 0.25 tsp (1g) nutmeg
  • 0.5 cup (115g) unsalted butter, melted
  • 3 tbsp (25g) all-purpose flour

Instructions:

  1. Cut the chilled butter into the flour, salt, and sugar using a pastry cutter until the mixture resembles coarse crumbs with pea-sized bits of butter. Gradually add ice water, stirring until the dough just holds together. Divide into two discs, wrap in plastic, and chill for 30 minutes.
  2. Toss the sliced Granny Smith apples with white sugar, brown sugar, cinnamon, and nutmeg in a large bowl. Roll out the first disc of dough and fit it into a 9-inch deep-dish pie plate. Mound the apple mixture slightly in the center.
  3. Roll out the second disc of dough and cut into strips to weave a lattice top. Mix the melted butter and flour, then slowly pour the mixture over the crust, ensuring it does not run off the edges.
  4. Place the pie in a preheated oven at 425°F (220°C) for 15 minutes to set the crust. Reduce the temperature to 350°F (175°C) and bake for another 35 to 45 minutes until the crust is mahogany-colored and the juices are bubbling.