Homemade Apple Pie

Ingredients

• 6-7 Granny Smith Apples, peeled, cored (2 1/4 lbs or 7 cups thinly sliced)
• 1 1/2 tsp cinnamon
• 8 Tbsp unsalted butter
• 3 Tbsp all-purpose flour
• 1/4 cup of water
• 1 cup granulated sugar
• 1 egg + 1 Tbsp water for egg wash
• 2 1/2 cups all-purpose flour plus more to dust
• 1/2 Tbsp granulated sugar
• 1/2 tsp sea salt
• 1/2 lb COLD unsalted butter (2 sticks) diced into 1/4" pieces
• 6 Tbsp ice water (6 to 7 Tbsp)

Method

1. Prepare the apple filling: peel, core, and thinly slice 6-7 Granny Smith apples, then cut into thin slices to yield about 7 cups. Mix apple slices with 1 1/2 tsp cinnamon and toss to coat.
2. Make the apple pie sauce: melt 8 Tbsp unsalted butter in a medium saucepan over medium heat. Stir in 3 Tbsp all-purpose flour and cook for about 1 minute. Gradually whisk in 1/4 cup water and 3/4 cup sugar. Bring to a boil, then reduce heat and simmer for about 3 minutes, stirring occasionally. Remove from heat and let cool.
3. Combine the apple slices with the cooled sauce, mixing well to coat all slices.
4. Prepare the pie crust: in a large bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 Tbsp sugar, and 1/2 tsp sea salt. Add the cold, diced butter and cut in with a pastry cutter or fingers until mixture resembles coarse crumbs.
5. Add 6 Tbsp ice water gradually, mixing until dough just comes together. Divide dough into two equal parts, shape into disks, wrap in plastic, and refrigerate for at least 30 minutes.
6. Roll out the first dough disk on a floured surface into a 12-inch circle. Transfer to a pie dish, gently pressing into the bottom and sides.
7. Fill the pie with the apple mixture, spreading evenly, leaving a border around the edges.
8. Roll out the second dough disk into an 11-inch circle. Cut into 10 strips with a pizza cutter.
9. Create a lattice top: lay five strips across the filling, then fold back alternate strips. Place a strip of dough perpendicular across the center, then weave the remaining strips over and under to form a lattice pattern.
10. Trim excess dough and fold or flute the edges to seal.
11. Brush the top crust with a mixture of 1 beaten egg and 1 Tbsp water for a golden finish.
12. Bake in a preheated oven at 425°F (220°C) for 15 minutes. Reduce temperature to 350°F (175°C) and bake for an additional 45 minutes, or until the crust is golden and the filling is bubbly.
13. Allow the pie to cool for at least 1 hour to let the juices thicken before slicing.