Heavenly Apple Pie with Juicy Apples and a Crispy Crust

1.In a large bowl, combine 2 ½ cups of flour, 1 teaspoon of salt, and 1 tablespoon of sugar. Mix well.

2.Add 1 cup of chilled, diced unsalted butter to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

3.Stir in 6 to 8 tablespoons of ice water, one tablespoon at a time, until the dough comes together. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

4.Preheat your oven to 425°F (220°C).

5.In a large bowl, combine the sliced apples, ¾ cup of sugar, 2 tablespoons of flour, 1 teaspoon of cinnamon, ¼ teaspoon of nutmeg, and 1 tablespoon of lemon juice. Toss until the apples are well coated.

6.On a floured surface, roll out one disc of dough to fit a 9-inch pie pan. Place the rolled dough into the pie pan, pressing it gently into the bottom and sides.

7.Fill the pie crust with the apple mixture, and dot with 1 tablespoon of butter.

8.Roll out the second disc of dough and place it over the apple filling. Trim and crimp the edges to seal the pie. Cut slits in the top crust to allow steam to escape.

9.Brush the top crust with the beaten egg to give it a golden color when baked.

10.Bake in the preheated oven for 15 minutes. Reduce the temperature to 350°F (175°C) and continue baking for 35 to 45 minutes, or until the apples are soft and the crust is golden brown.

11.Remove from the oven and let cool for at least 2 hours before serving to allow the filling to set.