6 medium Granny Smith apples, peeled, cored, and sliced
2 Honeycrisp apples, peeled, cored, and sliced
¾ cup (150g) granulated sugar
¼ cup (50g) brown sugar
2 tablespoons all-purpose flour
1 tablespoon cornstarch
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 tablespoon unsalted butter, cut into small pieces
For the Egg Wash
1 large egg
1 tablespoon milk
Optional Topping
1 tablespoon coarse sugar
Instructions
Step 1: Make the Pie Dough
In a large bowl, whisk together the flour, salt, and sugar.
Cut in the cold butter until the mixture resembles coarse crumbs.
Add the ice water one tablespoon at a time until the dough comes together.
Divide into two discs, wrap in plastic, and refrigerate for 1 hour.
Step 2: Prepare the Filling
In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cornstarch, cinnamon, nutmeg, salt, lemon juice, and vanilla extract.
Toss until the apples are evenly coated.
Step 3: Assemble the Pie
Preheat the oven to 400°F (200°C).
Roll out one dough disc and place it into a 9-inch (23cm) pie dish.
Fill with the apple mixture and dot with the butter pieces.
Roll out the second dough disc and place it over the filling.
Trim and crimp the edges, then cut several small slits in the top crust for steam to escape.
Brush the crust with the egg wash and sprinkle with coarse sugar if desired.
Step 4: Bake
Bake for 20 minutes at 400°F (200°C).
Reduce the oven temperature to 375°F (190°C) and continue baking for 35–40 minutes, or until the crust is golden brown and the filling is bubbling.
If the crust browns too quickly, cover the edges with foil.
Step 5: Cool and Serve
Let the pie cool for at least 2 hours before slicing.
Serve warm or at room temperature with vanilla ice cream or whipped cream.
