Classic Apple Pie

Instructions

1. 1

   Make the crust: whisk the flour, 1 tablespoon sugar, and salt, then cut in the cold butter with a pastry cutter until the largest pieces are pea-sized. Drizzle in ice water a tablespoon at a time, tossing, until the dough just holds together when squeezed. Divide in two, shape into disks, wrap, and chill at least 1 hour.

2. 2

   Toss the sliced apples with the 3/4 cup sugar, flour, cinnamon, nutmeg, and lemon juice until evenly coated, then let sit 15 minutes so the apples release some juice.

3. 3

   Preheat the oven to 425°F. On a floured surface, roll one disk into a 12-inch circle and fit it into a 9-inch pie plate, leaving the overhang. Mound the apple filling inside, packing it tightly since the apples will shrink.

4. 4

   Roll the second disk and lay it over the top, or cut into strips for a lattice. Trim the overhang to 1 inch, fold the edges under, and crimp decoratively to seal. Cut a few vents in a solid top crust to release steam.

5. 5

   Brush the crust with egg wash and sprinkle with coarse sugar. Bake at 425°F for 20 minutes, then reduce to 375°F and bake 35 to 45 minutes more until the crust is deep golden and the filling bubbles thickly through the vents.

6. 6

   Cool the pie on a rack for at least 3 hours before slicing so the filling sets; serve warm or at room temperature, ideally with a scoop of vanilla ice cream.