Classic American Apple Pie

Ingredients

For the Crust (Double Crust):

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup (2 sticks) cold unsalted butter, cut into cubes
• 1/2 cup ice water (approx.)

For the Filling:

• 6-7 medium apples (firm, tart/sweet mix like Granny Smith, Honeycrisp, Braeburn), peeled, cored, and sliced 1/4-inch thick
• 3/4 cup granulated sugar (adjust to apple tartness)
• 1/4 cup all-purpose flour (or 2 tbsp cornstarch)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice (optional)
• 1 tablespoon lemon juice
• 2 tablespoons unsalted butter, cut into small pieces
• 1 egg, beaten (for egg wash)
• 1 tablespoon sugar (for sprinkling)

Instructions

1. Make Crust: In a large bowl, whisk flour and salt. Cut in cold butter using a pastry blender or fingers until mixture resembles coarse meal with pea-sized lumps. Gradually add ice water, 1 tablespoon at a time, mixing until dough just comes together. Divide dough in half, flatten into discs, wrap in plastic, and chill for at least 30 minutes.
2. Make Filling: In a large bowl, gently toss sliced apples with sugar, flour/cornstarch, cinnamon, nutmeg, allspice (if using), and lemon juice.
3. Assemble Pie: Preheat oven to 400°F (200°C). On a floured surface, roll out one dough disc into a 12-inch circle. Transfer to a 9-inch pie plate. Trim dough even with the plate edge.
4. Add Filling: Pour apple filling into the crust-lined plate. Dot the top with the small pieces of butter.
5. Add Top Crust: Roll out the second dough disc. Place it over the filling. Trim, leaving a 1/2-inch overhang. Fold the top crust edge under the bottom crust edge, pressing together to seal. Crimp edges as desired. Cut several vents in the top crust.
6. Finish & Bake: Brush the top crust with beaten egg wash and sprinkle with sugar. Place pie on a baking sheet (to catch drips).
7. Bake: Bake at 400°F (200°C) for 20-25 minutes. Reduce oven temperature to 375°F (190°C) and continue baking for another 30-40 minutes, or until crust is golden brown and filling is bubbly. Tent edges with foil if they brown too quickly.
8. Cool: Let pie cool completely on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set.

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