Classic Apple Pie

• 2 ½ cup all-purpose flour
• 1 cup cold butter (cubed)
• 6 tbsp ice water
• 3 lb Granny Smith apples (peeled, cored, sliced 1/4")
• ½ cup brown sugar
• ¼ cup granulated sugar
• 1 ½ tsp cinnamon
• ¼ tsp nutmeg
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 1 egg (beaten, for egg wash)

How to Make It

1. 1

   Make crust: pulse flour and salt. Add cold butter and pulse until pea-sized. Add water 1 tbsp at a time until dough comes together. Divide, shape into disks, refrigerate 1 hour.

2. 2

   Toss apples with sugars, cinnamon, nutmeg, cornstarch, and lemon juice.

3. 3

   Roll one disk and fit into a 9" pie plate. Add filling, mounding in the center.

4. 4

   Roll second disk and place over filling. Crimp edges to seal. Cut vents. Brush with egg wash.

5. 5

   Bake at 425°F for 20 minutes, then reduce to 375°F for 35-40 minutes until golden and bubbling.

6. 6

   Cool at least 2 hours before serving so the filling can set.