Ingredients:
For the Pie Crust:
2 ½ cups all-purpose flour
1 cup unsalted butter, cold and cut into small cubes
½ teaspoon salt
1 tablespoon granulated sugar
6-8 tablespoons ice water
For the Apple Filling:
6 cups peeled and thinly sliced apples (use a mix of sweet and tart apples like Granny Smith and Honeycrisp)
¾ cup granulated sugar
¼ cup light brown sugar, packed
1 tablespoon lemon juice
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 tablespoon unsalted butter, cut into small pieces
For the Egg Wash:
1 large egg
1 tablespoon milk or water
1 tablespoon granulated sugar (for sprinkling on top)
method:
Pie Covering:
In an enormous blending bowl, join the flour, salt, and sugar. Add the virus cubed margarine and utilize a baked good shaper or your fingers to blend until the combination looks like coarse morsels.
Step by step add the ice water, 1 tablespoon at an at once, until the mixture meets up. Be mindful so as not to overmix. Partition the mixture into two equivalent segments, structure each piece into a circle, enclose them by saran wrap, and refrigerate for no less than 60 minutes.
Apple Filling:
In an enormous bowl, join the cut apples, granulated sugar, earthy colored sugar, lemon juice, ground cinnamon, ground nutmeg, and regular baking flour. Blend until the apples are uniformly covered with the sugar and flavors. Allow the combination to sit for around 15-20 minutes to permit the flavors to merge.
Collecting the Pie:
Preheat your broiler to 375°F (190°C). Take one circle of the chilled pie covering out of the fridge and allow it to sit at room temperature for a couple of moments to marginally relax.
On a floured surface, carry out the pie hull into a circle around 12 creeps in width. Cautiously move the hull to a 9-inch pie dish and tenderly press it into the base and sides.
Pour the apple filling into the pie crust and spread it out evenly. Dot the top with small pieces of unsalted butter.
Roll out the second disc of chilled pie crust into a circle about 12 inches in diameter. Place it over the apple filling. Trim any excess crust from the edges and crimp the edges to seal the pie.
Egg Wash and Baking:
In a small bowl, whisk together the egg and milk or water to make the egg wash.
Brush the top of the pie with the egg wash. Sprinkle granulated sugar over the top for a slightly crunchy and sweet crust.
Cut a few slits on the top crust to allow steam to escape during baking.