1. Make the pie crust
In a large bowl, whisk together the flour, salt, and sugar.
Add the cold butter cubes and cut them into the flour using a pastry cutter or your fingers. You want pea-sized chunks. Don’t overwork it.
Add ice water 1 tablespoon at a time, mixing gently until the dough holds together when squeezed.
Divide the dough in half, shape into discs, wrap tightly, and refrigerate for at least 1 hour (overnight is even better).
2. Make the apple pie filling
Peel and slice your apples about ¼-inch thick.
Add the sugars, lemon juice, flour (or cornstarch), cinnamon, nutmeg, salt, and vanilla.
Toss everything together and let it sit for 10 minutes. This pulls out the juices and helps the pie bake evenly.
3. Assemble the pie
Roll out your bottom crust and lay it into a 9-inch pie dish.
Fill with the apple mixture, making sure to pour in all the juices.
Roll out the second crust and cut into strips for a lattice. Weave them over the filling.
Optional: Use leftover dough to cut out strips for a bow! Bring the ends together and pinch the center. Place on top of the lattice.
Brush with egg wash and sprinkle with coarse sugar.
4. Bake
Bake at 425°F for 20 minutes
Reduce heat to 375°F and bake for 35–45 more minutes
If the edges brown too quickly, cover lightly with foil
Let it cool at least 2 hours before slicing… (I know, it’s torture.)
