Ingredients:

  • 2 ½ cups All-Purpose Flour (plus extra for dusting)
  • 1 Tbsp Granulated Sugar
  • 1 tsp Fine Sea Salt
  • 1 cup (2 sticks / 225 g) very cold Unsalted Butter, cut into ½ inch cubes
  • 6 – 8 Tbsp Ice Water
  • 1 Large Egg, for egg wash (whisked with 1 tsp milk)
  • 1 Tbsp Demerara Sugar, for sprinkling on top
  • 6 cups (approx. 8 medium / 1.2 kg) Mixed Apples (Bramley, Fuji, or Gala), peeled, cored, and sliced
  • ¾ cup packed Dark Brown Sugar
  • ¼ cup All-Purpose Flour or Cornstarch
  • Zest and juice of 1 medium Lemon
  • 1 ½ tsp Ground Cinnamon
  • ½ tsp Ground Nutmeg
  • ¼ tsp Pinch of Salt
  • 1 Tbsp Unsalted Butter, cut into small dots for placing on the filling

Instructions:

  1. Phase 1: Combine Dry Ingredients. Whisk together the flour, sugar, and salt in a large bowl.
  2. Cut in the Butter: Add the cold butter cubes. Use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  3. Add Liquid: Gradually drizzle in the ice water, mixing lightly with a fork until the dough just comes together. Do not overmix; the goal is barely combined.
  4. Chill: Divide the dough into two slightly unequal disks (one larger for the bottom crust). Wrap tightly in cling film and chill in the refrigerator for at least 2 hours.
  5. Phase 2: Mix Dry Spices: In a small bowl, combine the brown sugar, flour/cornstarch, cinnamon, nutmeg, and salt.
  6. Combine Apples: Place the sliced apples in a very large bowl. Add the lemon zest and juice, then sprinkle the dry spice mixture over the apples.
  7. Toss: Gently toss the apples until they are evenly coated. Set aside for 15 minutes while you roll out the dough.
  8. Phase 3: Preheat and Prepare: Preheat the oven to 425°F (220°C). Roll out the larger dough disk on a lightly floured surface to a 12-inch (30 cm) circle. Transfer carefully to the 9-inch deep-dish pie plate. Trim the edges, leaving a 1-inch (2.5 cm) overhang.
  9. Fill the Shell: Spoon the apple mixture into the pastry shell, ensuring the slices are tightly packed. Dot the top of the filling with the 1 Tbsp of butter pieces.
  10. Top Crust: Roll out the second dough disk. Cover the pie completely and cut vents, or cut strips for a rustic lattice pattern.
  11. Seal and Finish: Trim the top crust/lattice, fold the overhang under, and crimp the edges firmly. Brush the top with the egg wash and sprinkle generously with demerara sugar.
  12. Initial Bake (High Heat): Place the pie on a baking sheet. Bake for 15 minutes at 425°F (220°C).
  13. Reduce Heat and Finish: Lower the oven temperature to 375°F (190°C). Bake for an additional 50-60 minutes, or until the crust is deep golden brown and the juices are bubbling thickly. If edges brown too quickly, cover them loosely with foil.
  14. Cool Down: Transfer the pie to a wire rack. Let the pie cool for a minimum of 3 hours (preferably 4-5 hours) before slicing to allow the filling to set completely.