2 1/2 C all-purpose flour
1 1/2 C (3 sticks) cold, unsalted butter, cubed
1/2 C ice water
3 tsp sugar
1/4 tsp salt
8 C peeled, cored, and sliced apples (approx. 8, Granny Smith, Cortland, or Mac)
2 Tbsp lemon juice
2/3 C sugar, plus 1 Tbsp, divided
1/4 C brown sugar
1/4 C all-purpose flour
1 egg yolk
2 Tbsp butter
1 tsp cinnamon
1/4 tsp nutmeg
splash of ice water, as needed
In a food processor, using a metal blade, pulse flour, sugar, and salt.
Add cold, cubed, butter and pulse.
Drizzle in ice water, one Tbsp at a time. Mixture should be coarse and crumbly. If you don’t have a food processor, combine ingredients in a large bowl using a pastry blender or fork.
Remove dough, bringing it together by hand.
Form the dough into a disc and wrap in saran wrap. Refrigerate for at least 2 hours. It’s very important to work with cold dough.
In a large bowl, toss apples in lemon juice, flour, both sugars, cinnamon, and nutmeg. Set aside.
Once dough is cold, remove plastic wrap and divide in half. Return one half, in plastic wrap, to the fridge.
On a lightly floured surface, roll dough into a 12-14 inch circle, about 1/4 inch thick.
Transfer dough to pie pan.
Lightly press against the bottom and sides of pan. Trim overhanging dough leaving 1/2 inch. Fold excess under the edge of the pan.
Remove second half of dough from fridge and repeat process of rolling to a 12-14 inch circle, 1/4-inch thick.
Preheat oven to 375 F degrees.
Pour apple mixture into crust.
Cover apples with pats of butter.
In a small bowl, beat egg yolk and a splash of water.
Brush the edges of pan, covered by the dough, with egg mixture.
Cover the entire pie with remaining rolled dough.
Pierce holes in top of dough to allow heat and steam to escape.
Seal the edges of the pie by fluting the dough (stamping the dough with a fork or your fingers) around the edge of the pie pan.
Brush egg mixture all over the top of crust and sprinkle with 1 Tbsp sugar.
Bake for 50 minutes, or until crust is golden brown.