Classic Apple Pie

For the crust: In a large bowl, whisk together 2 1/2 cups all-purpose flour (for crust), 1 tsp salt (for crust), and 1 tbsp granulated sugar (for crust).

Add 1 cup cold, cubed unsalted butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces.

Gradually add 6-8 tbsp ice water, 1 tablespoon at a time, stirring with a fork until the dough just begins to come together. Do not add too much water.

Divide the dough into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.

Preheat oven to 425°F (220°C) with a rack in the lower third position.

For the filling: In a large bowl, combine 8 peeled and sliced medium apples (about 1.5 lbs for half batch), 3/4 cup granulated sugar (for filling), 2 tbsp all-purpose flour (for filling), 2 tbsp cornstarch, 1 tbsp fresh lemon juice, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/4 tsp ground allspice. Toss gently to coat evenly.

On a floured surface, roll out one disk of dough to a 12-inch circle and transfer to a 9-inch pie dish.

Pour the apple filling into the crust, mounding slightly in the center.

Roll out the second disk of dough to a 12-inch circle. Place over the filling. Trim excess dough, leaving a 1-inch overhang. Fold the overhang under itself and crimp the edges decoratively.

Cut several slits in the top crust to allow steam to escape. Brush the top with 1 beaten with 1 tbsp water large egg (for egg wash) and sprinkle with 2 tbsp granulated sugar (for sprinkling on top).

Place the pie on a baking sheet and bake for 20 minutes at 425°F (220°C).

Reduce the oven temperature to 375°F (190°C) and continue baking for 40-45 minutes more, until the crust is golden brown and the filling is bubbling through the slits.

If the edges are browning too quickly, cover them with aluminum foil.

Allow the pie to cool on a wire rack for at least 2 hours before serving to let the filling set.