apple pie | Taste Bud Treasures

Ingredients

2-1/4 cups all-purpose flour
2 teaspoons sugar
3/4 teaspoon kosher salt
1 cup cold unsalted butter, cubed
6 to 8 tablespoons ice water
FILLING:
5 medium Braeburn apples (about 1-1/2 pounds), peeled and cut into 1/4-in. slices
4 medium Granny Smith apples (about 1-1/2 pounds), peeled and cut into 1/4-in. slices
1/2 cup sugar
3 tablespoons lemon juice
2 tablespoons all-purpose flour
1/2 teaspoon kosher salt
3/4 teaspoon ground cinnamon
Dash ground nutmeg
3 tablespoons unsalted butter, cut into pieces
1 egg, lightly beaten
1 to 2 tablespoons superfine sugar

In a large bowl, mix the flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Divide dough in two portions so that one is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 1 hour or until easy to handle.
In a large bowl, combine the apples, sugar, lemon juice, flour, salt, cinnamon and nutmeg.
On a lightly floured surface, roll out larger portion of dough to 1/8-in. thick circle. Transfer to a 9-in. pie plate, trimming even with edge. Fill with apple mixture, mounding in the center. Dot apples with butter. Lightly brush rim of pastry with some of the beaten egg.
Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush top with egg; sprinkle with superfine sugar. Place on a foil-lined 15-in. x 10-in. x 1-in. baking pan.
Bake at 425° for 20 minutes. Reduce heat to 375°. Bake 50-60 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack for 2 hours before serving. Yield: 8 servings.