Classic Apple Pie

In a large bowl, combine 300 g of flour and 50 g of sugar. Cut in 200 g of cold butter until the mixture resembles coarse crumbs.

Gradually add 120 ml of ice water, mixing until the dough just comes together. Divide the dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

30 min

Peel, core, and slice 1.5 kg of apples. In a large bowl, toss the apple slices with 100 g of sugar, 5 g of cinnamon, 2 g of nutmeg, and 15 ml of lemon juice.

Preheat your oven to 190 celsius. On a lightly floured surface, roll out one disc of dough and carefully place it into a 23 cm pie dish. Trim and crimp the edges.

Pour the apple filling into the pie crust. Roll out the second disc of dough and place it over the filling, or cut it into strips for a lattice top. Crimp the edges to seal.

In a small bowl, whisk the 1 whole egg with 15 ml of water. Brush the egg wash over the top crust. Cut vents in the top crust to allow steam to escape.

Bake for 20 minutes at 190 celsius, then reduce the oven temperature to 175 celsius and bake for an additional 30 minutes, or until the crust is golden brown and the filling is bubbly.

20 min

Let the pie cool on a wire rack for at least 120 minutes before serving.

2 hr