Grandma's Dutch Apple Pie with a Golden Weave

1.In a large bowl, combine 2 1/2 cups of all-purpose flour, 1 teaspoon of salt, and 1 tablespoon of granulated sugar. Add 1 cup of chilled, diced unsalted butter and mix until the mixture resembles coarse crumbs.

2.Gradually add 6 to 8 tablespoons of ice water, one tablespoon at a time, mixing until the dough holds together. Divide the dough into two equal parts, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

3.Preheat your oven to 425°F (220°C).

4.In a large bowl, combine the sliced apples, 1/2 cup of granulated sugar, 1/4 cup of brown sugar, 1 tablespoon of lemon juice, 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, 1/4 teaspoon of ground allspice, and 2 tablespoons of all-purpose flour. Toss until the apples are well coated.

5.On a lightly floured surface, roll out one disc of dough to fit a 9-inch pie pan. Place the rolled dough into the pie pan and trim the edges.

6.Fill the pie crust with the apple mixture, mounding it slightly in the center. Dot the top with 1 tablespoon of small pieces of unsalted butter.

7.Roll out the second disc of dough and cut it into strips about 1/2 inch wide. Weave the strips over the apple filling to create a lattice pattern. Trim and crimp the edges to seal.

8.In a small bowl, mix 1 beaten egg with 1 tablespoon of milk. Brush the egg wash over the lattice crust.

9.Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking for 35 to 40 minutes, or until the crust is golden brown and the filling is bubbly.

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