Apple Pie

In a large mixing bowl, combine 3 1/2 cups all-purpose flour and 1 teaspoon fine sea salt. Add 14 tablespoons (198g) of the cold cubed unsalted butter, use a pastry cutter to work the butter into the flour until the mixture forms coarse, pea-sized crumbs. Drizzle in 6-8 tablespoons ice water, 1 tablespoon at a time, mixing gently until the dough just clumps together when squeezed. Split the dough into two equal 300g disks, wrap tightly in plastic wrap, and chill in the refrigerator for 30 minutes to relax the gluten.

While the dough chills, add the 1/4-inch thick sliced Granny Smith apples to a large bowl, toss with 1 tablespoon fresh lemon juice to prevent browning. Add 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, and 2 tablespoons cornstarch. Toss thoroughly until every apple slice is evenly coated, then let the mixture rest for 10 minutes at room temperature to release natural fruit juices.

Remove one chilled dough disk from the refrigerator and let it sit at room temperature for 5 minutes to soften slightly, to prevent cracking while rolling. Roll the dough on a lightly floured work surface to a 12-inch circle, 1/8-inch thick. Gently lay the rolled dough into a 9-inch standard glass pie dish, press it firmly against the bottom and up the sides, then trim excess dough to leave a 1-inch overhang around the dish rim. Return the lined dish to the refrigerator to chill for 10 minutes while the oven preheats to 200°C (400°F).

Remove the chilled lined pie dish from the fridge, pour in the rested apple filling and all accumulated spiced juices, spreading the slices into an even layer. Dot the top of the filling with the remaining 2 tablespoons (28g) of cold cubed butter. Roll the second dough disk to an 11-inch circle, 1/8-inch thick, and drape it over the top of the filling. Trim the top crust overhang to match the bottom crust, fold the edges together, and crimp tightly to seal. Cut 4 evenly spaced 2-inch slits in the top crust to allow steam to escape during baking.

Brush the entire top crust and crimped edges with the beaten egg wash, then sprinkle with the remaining 1 teaspoon granulated sugar for a crisp, shiny top. Place the pie on a parchment-lined baking sheet (to catch drips) on the middle rack of the preheated 200°C (400°F) oven. Bake for 25 minutes, then reduce the oven temperature to 175°C (350°F), wrap the crust edges in a strip of aluminum foil to prevent over-browning, and bake for an additional 30-35 minutes until the filling is actively bubbling through the top slits and the crust is a deep, even golden brown.

Remove the baked pie from the oven, transfer it to a wire cooling rack, and let it cool completely at room temperature for a minimum of 2 hours before slicing. This resting time allows the hot, loose filling to set firmly, so slices hold their clean shape instead of running.