Ingredients

For the Pie Crust

• 2½ cups all-purpose flour

• 1 teaspoon salt

• 1 tablespoon sugar

• 1 cup cold unsalted butter, cubed

• 6–8 tablespoons ice water

For the Apple Filling

• 6 large apples, peeled and sliced

• ¾ cup brown sugar

• ¼ cup white sugar

• 2 tablespoons all-purpose flour

• 1 teaspoon cinnamon

• ¼ teaspoon nutmeg

• 1 tablespoon lemon juice

• 1 teaspoon vanilla extract

• 2 tablespoons butter

For the Top

• 1 egg

• 1 tablespoon milk

• Extra sugar for sprinkling

Instructions

1. In a large bowl, mix flour, salt, and sugar. Add the cold butter and blend until the mixture looks crumbly. Slowly add ice water, one tablespoon at a time, until the dough comes together. Divide into two discs, wrap, and chill for 30 minutes.

2. Preheat the oven to 200°C (400°F).

3. In another bowl, combine sliced apples, brown sugar, white sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla. Toss well so the apples are evenly coated.

4. Roll out one dough disc and place it into a 9-inch pie dish. Add the apple filling and dot the top with small pieces of butter.

5. Roll out the second dough disc and place it over the apples. Seal and crimp the edges. Cut small slits on top for steam to escape, or create a lattice pattern for a classic look.

6. Beat the egg with milk and brush over the crust. Sprinkle a little sugar on top for extra crunch and shine.

7. Bake for 45–55 minutes, until the crust is golden brown and the filling is bubbling.

8. Let the pie cool for at least 1 hour before slicing. Serve warm on its own or with vanilla ice cream.

Tips

• Mixing sweet and tart apples gives the best flavor.

• Keep the butter cold for a flaky crust.

• If the crust browns too quickly, loosely cover the edges with foil while baking.