Apple pie

Ingredients:

• 2 1/2 cups (320g) all-purpose flour
• 1 teaspoon (5g) salt
• 1 teaspoon (4g) granulated sugar
• 1 cup (226g) unsalted butter, chilled and diced
• 1/4 to 1/2 cup (60-120ml) ice water
• 6 to 7 cups (900g-1050g) apples, peeled, cored, and sliced
• 3/4 cup (150g) granulated sugar
• 1 tablespoon (8g) all-purpose flour
• 1 teaspoon (2g) ground cinnamon
• 1/4 teaspoon (1g) ground nutmeg
• 1 tablespoon (15ml) lemon juice
• 1 tablespoon (14g) unsalted butter, cut into small pieces
• 1 egg, beaten (for egg wash)

Instructions:

1. In a large bowl, combine 2 1/2 cups flour, 1 teaspoon salt, and 1 teaspoon sugar. Add 1 cup diced butter.
2. Using a pastry cutter or your fingers, blend the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough holds together without being sticky.
4. Divide dough in half, shape each into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
5. Preheat oven to 425°F (220°C). Roll out one dough disk on a floured surface to fit a 9-inch pie pan.
6. Place the rolled dough in the pie pan, trimming excess. Set aside.
7. In a large bowl, toss the sliced apples with 3/4 cup sugar, 1 tablespoon flour, cinnamon, nutmeg, and lemon juice.
8. Pour the apple mixture into the pie crust, dot with 1 tablespoon butter pieces.
9. Roll out the second dough disk, place it over the filling, and trim excess. Seal and flute the edges.
10. Brush the top crust with beaten egg. Cut several slits in the top to allow steam to escape.
11. Bake in the preheated oven for 45-55 minutes, or until the crust is golden brown and the apples are tender.
12. Cool on a wire rack before serving.

Notes:

For a deeper flavor, mix different apple varieties like Granny Smith and Honeycrisp. Serve warm with vanilla ice cream or whipped cream. Store leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.