**In the recipe video, I doubled my crust recipe in order to get four total dough balls which will make two total pies (one crust for the bottom and one for the lattice top). If you would like to only make two dough balls for just one pie, keep the recipe as is. If you would like to double the recipe in order to make extras, you can refrigerate the extra dough balls for up to 3 days or wrap them in an extra layer of plastic wrap and freeze them for 2-3 months.
In a food processor, combine the flour, salt, and cold cubed butter for the crust. Gradually add the cold water in increments until it's incorporated into the dough. Place the dough on a clean counter (you will want to sprinkle extra flour on the counter as the dough ball will be sticky) and knead the dough by hand for 1-2 minutes.For more detailed dough instructions, click here. Divide the dough into 4 equal parts, form them into uniform balls, wrap them well with plastic wrap, and refrigerate them for at least 1 hour. If you did not double the crust recipe, you will divide the dough ball in half as opposed to in quarters.
While the dough is chilling, peel & thinly slice the apples. I like to weigh my apple slices out to 2lbs + 1oz after they have been peeled and sliced.
In a large mixing bowl, combine all of the pie filling ingredients, including the sliced apples, and mix until all of the apple slices are well coated.
Grease a 9” deep dish pie pan with butter and preheat the oven to 400℉
On your clean counter, roll out 1 chilled dough ball so that it’s ~12”-13” in diameter. Place that in your greased pie pan and pinch the dough all around the edge. You want the sheet of dough to overlap on the edge of your pie pan so that you have enough to pinch. If you roll the dough out to exactly 9" in diameter, the dough will not go up high enough on the sides of the pie (we want that good crust!)
Fill your pie crust with the apple filling. Don’t pour the excess juices from the bottom of the bowl into the pie. That will make the bottom crust soggy!
Take your second chilled dough ball out of the fridge and roll it out to 12”-13” (just like the first one). Cut strips for your lattice work and top the pie as you’d like. Please see my homemade pie crust recipe here for a more detailed look on how to make a lattice top. In a small bowl, whisk the egg and 1 tbsp of water for the egg wash. Brush the egg wash on top of the lattice work. Next, sprinkle the top with granulated sugar.
Carefully cover the edge of the pie with foil & bake at 400℉ for 25 minutes. Carefully remove the foil, turn the oven temperature down to 375℉, and continue baking for 35 minutes or until the top and edge of the pie is golden. As always, the baking time will vary depending on your oven so please keep an eye on the pie as it bakes
Allow the pie to fully cool before slicing & serving. I recommend topping each slice with vanilla ice cream & a drizzle of caramel sauce
To save the pie for later, allow it to fully cool after baking (this will take a few hours), then wrap it well with plastic wrap before refrigerating overnight. Refrigerating an apple pie overnight typically yields the best results as it allows everything to firm up, leaving you with a sturdy slice that is perfect for plating!
