For the Pie Crust:

• 2 ½ cups all-purpose flour

• 1 tsp salt

• 1 cup unsalted butter, cold and cubed

• 6-8 tbsp ice water

For the Apple Filling:

• 6-7 medium apples (Granny Smith, Honeycrisp, or a mix of tart and sweet apples)

• ¾ cup granulated sugar

• 2 tbsp brown sugar

• 1 ½ tbsp all-purpose flour

• 1 tsp ground cinnamon

• ¼ tsp ground nutmeg

• 1 tbsp lemon juice

• 1 tbsp butter, cubed

For the Egg Wash:

• 1 egg (for egg wash, optional)

• 1 tbsp coarse sugar (optional, for topping)

Instructions

1. Prepare the Pie Crust:

   • In a large bowl, combine flour and salt. Cut in cold, cubed butter until the mixture resembles coarse crumbs.

   • Gradually add 6 tablespoons of ice water and stir with a fork until the dough begins to come together. Add more water if needed.

   • Turn the dough onto a floured surface and knead briefly. Divide the dough into two portions (one slightly larger), wrap in plastic, and refrigerate for at least 30 minutes.

2. Make the Apple Filling:

   • Peel, core, and slice the apples into ¼-inch thick slices.

   • Toss the sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Let it sit to allow the juices to release.

3. Assemble the Pie:

   • Preheat your oven to 375°F (190°C). Grease a 9-inch deep-dish pie pan.

   • Roll out the larger dough disk and fit it into the pie pan, pressing it into the edges.

   • Pour the apple filling into the crust, creating a dome shape. Dot the filling with cubed butter.

   • Roll out the second dough disk and place it over the apples. Trim excess dough and crimp the edges to seal the pie. Cut slits in the top crust.

   • (Optional) Brush the top with an egg wash and sprinkle with coarse sugar.

4. Bake the Pie:

   • Bake for 50-60 minutes, or until the crust is golden and the filling is bubbling. If the crust begins to brown too quickly, cover the edges with foil.

5. Cool and Serve:

• Let the pie cool for at least 2 hours to set the filling before slicing.