Ingredients
- For the crust
2½ cups all-purpose flour
1 tsp salt
1 tbsp sugar
1 cup (225 g) cold unsalted butter, cubed
6–8 tbsp ice-cold water
For the apple filling
- 6–7 medium apples, peeled and sliced
½ cup sugar
¼ cup brown sugar
2 tbsp all-purpose flour
1 tsp cinnamon
¼ tsp nutmeg
1 tbsp lemon juice
1 tsp vanilla extract
Pinch of salt
For finishing
- 1 egg + 1 tbsp water, beaten
- 1 tbsp sugar for sprinkling
Make the dough: Mix flour, salt and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Add ice water gradually and bring it together into a dough.Divide into two discs, wrap and refrigerate for at least 1 hour.
Prepare the filling: Toss sliced apples with both sugars, flour, cinnamon, nutmeg, lemon juice, vanilla and salt. Let sit for about 15 minutes.
Assemble: Roll out one dough disc and place it in a 9-inch pie dish. Add the apple filling and arrange it evenly.
Roll out the second disc and place it over the apples. Trim and crimp the edges. Cut a few small vents on top.
Brush the crust with beaten egg and sprinkle with sugar.
Bake at 220°C (425°F) for 15 minutes, then reduce to 190°C (375°F) and bake for another 35–45 minutes, until the crust is golden and the filling is bubbling.Cool for at least 2 hours before slicing so the filling can set.
