Ingredients

Pie crusts

• 2.5 cups all-purpose flour
• 1 cup unsalted butter cold, cut into small cubes
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 cup cold water plus one ice cube
• 2 teaspoons vinegar or apple cider vinegar

Filling

• 7 large Granny Smith apples peeled, cored and sliced into 1/2 inch slices
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar loosely packed
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 tablespoon lemon juice plus the zest of half of a lemon
• 1 large egg lightly beaten in a small bowl for egg wash
• 2 tablespoons sanding sugar optional

Instructions

Pie Crusts

1. Prepare the water/vinegar mixture. Drop an ice-cube into a measuring cup and fill the measuring cup up with water to the 1/2 cup mark. Add 2 teaspoons of white vinegar and set aside.

2. Mix Flour and Butter. Combine the flour, salt, and sugar together in a medium sized bowl and toss with a fork to mix evenly. Add the cubed butter to the bowl and use a pastry cutter to cut the butter into the flour until the mixture forms large, coarse crumbs.

3. Add Water. Pour the water mixture, a few tablespoons at a time, into the flour/butter mixture and toss with a fork until the dough is evenly moist. Add water slowly to get the right texture.

4. Gather the dough. Use your hands to quickly bring the dough together in the bowl. Do not over work the dough.

5. Divide and Chill. Divide the dough in half and flatten into disks. Wrap the disks separately in plastic wrap and chill in the refrigerator for at least 1 hour.

Filling

6. Place oven rack in the center position and Preheat the oven to 200C

7. In a large bowl, combine the sliced apples, granulated sugar, light brown sugar, flour, cinnamon, nutmeg, and lemon juice and lemon zest; toss to coat evenly.

8. Remove the pie crust dough from the fridge and let rest at room temperature for 5-10 minutes. On a lightly floured surface, roll one disc into a 12” circle that is 1/8” thick. Carefully lay the crust into the bottom of a deep dish pie plate.

9. Spoon the apple filling over the bottom crust and discard juices at the bottom of the bowl. Roll out the second disc of pie crust until it is 1/8” thick and lay it over the apple filling.

10. Use a sharp knife to trim the dough along the outside edge of the pie plate. Lift the edges where the two pie crust meet, gently press to seal and fold them under. Rotate the pie plate and repeat this process until edges are neatly tucked under themselves. Cut 4 slits in the top of the dough to allow steam to vent. Place the pie on a baking sheet.

11. Brush the surface of the pie crust with the egg wash and sprinkle with sanding sugar. Cover the edges with a pie shield or a strip of foil to keep them from over browning during the first 25 minutes.

12. Bake at 200C for 25 minutes. Carefully remove the pie shield, turn the oven down to 180C and continue to bake for an additional 30-35 minutes or until the top is golden brown and the juices are bubbly. Cool at room temperature for at least 3 hours.