Ingredients

• 2.5 cup all-purpose flour
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 8 ounce unsalted butter, cubed, cold
• 7 tablespoon ice water, ice cold
• 6 apples (Granny Smith or Honeycrisp), peeled, cored, sliced
• 0.75 cup granulated sugar
• 2 tablespoon all-purpose flour
• 1 teaspoon ground cinnamon
• 0.25 teaspoon ground nutmeg
• 0.25 teaspoon ground allspice
• 0.125 teaspoon ground cloves
• 0.5 teaspoon salt
• 2 tablespoon lemon juice, fresh
• 1 egg, beaten
• 1 tablespoon water

Steps

1. In a large mixing bowl, combine 2 1/2 cups flour, 1 teaspoon salt, and 1 tablespoon sugar.
2. Cut 1 cup cold unsalted butter into small cubes and add to the flour mixture. Using a pastry cutter or fork, work the butter into the flour until the mixture resembles coarse breadcrumbs with pea-sized bits of butter remaining.
3. Sprinkle 6-8 tablespoons of ice water over the flour mixture, one tablespoon at a time, gently mixing with a fork until the dough just comes together. Do not overmix.
4. Divide the dough in half, shape each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 45 minutes.
5. While the dough chills, prepare the apple filling. Peel, core, and slice 6 medium apples into 1/4-inch slices.
6. In a bowl, combine the sliced apples, 3/4 cup granulated sugar, 2 tablespoons flour, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon allspice, 1/8 teaspoon cloves, 1/2 teaspoon salt, and 2 tablespoons lemon juice. Toss gently until the apples are evenly coated. Let sit for 5 minutes.
7. Preheat the oven to 375°F (190°C).
8. On a floured work surface, roll one disk of chilled dough into a 12-inch circle about 1/8 inch thick. Transfer to a 9-inch pie dish, letting the excess hang over the edge.
9. Pour the apple filling into the crust, mounding slightly in the center.
10. Roll the second disk of dough into a 10-inch circle. Cut into 1/2-inch-wide strips.
11. Create a lattice pattern by laying strips across the filling in one direction, then weaving strips in the opposite direction. Trim excess dough and crimp the edges with a fork or your fingers to seal.
12. In a small bowl, whisk together 1 egg and 1 tablespoon water. Brush the egg wash over the crust and lattice.
13. Place the pie on a baking sheet (to catch drips). Bake for 45 to 50 minutes until the crust is golden brown and the filling bubbles slightly at the edges.
14. If the crust browns too quickly, loosely cover the top with a pie crust shield or aluminum foil after 25 minutes of baking.
15. Remove the pie from the oven and let it cool on a wire rack for at least 15 minutes before slicing.
16. Serve warm or at room temperature with vanilla ice cream or whipped cream.