Ingredients:
- 315g all-purpose flour, chilled
- 225g unsalted butter, frozen and cubed
- 5g fine sea salt
- 12g granulated sugar
- 120ml ice water
- 1.3kg mixed apples (Granny Smith and Honeycrisp), peeled and sliced 1/4 inch thick
- 150g granulated sugar
- 50g light brown sugar, packed
- 2g ground cinnamon
- 1g ground nutmeg
- 15ml lemon juice
- 25g cornstarch
- 1 large egg
- 15ml water
- 15g demerara sugar
Instructions:
- Whisk the chilled flour, salt, and 12g sugar in a large bowl. Incorporate the frozen butter cubes using a pastry blender until the fat chunks vary from the size of peas to walnuts.
- Drizzle in ice water one tablespoon at a time, tossing with a fork until the dough just holds together when squeezed. Divide into two discs, wrap tightly in plastic, and refrigerate for at least 1 hour.
- In a large bowl, toss the sliced apples with 150g granulated sugar, brown sugar, lemon juice, cinnamon, and nutmeg. Let macerate for 30 minutes to release excess moisture.
- Drain the accumulated liquid from the apples into a small saucepan. Simmer over medium heat until reduced by half into a thick syrup. Stir the syrup and the cornstarch back into the apple slices.
- Roll out one dough disc and fit into a 9-inch deep-dish pie plate. Fill with the apple mixture. Roll out the second disc to create a solid top or lattice. Trim and crimp the edges to seal.
- Whisk the egg with 1 tbsp water to create an egg wash. Brush the top of the pie and sprinkle evenly with demerara sugar.
- Place pie on a rimmed baking sheet and bake for 55 minutes at 375°F (190°C) until the crust is mahogany-colored and the filling is bubbling. Cool completely before slicing.