Apple Pie

Ingredients

• 150 g All Purpose Flour
• 90 g Unsalted Butter
• 0.75 tsp Kosher Salt
• 3 tbsp Ice Water
• 3 pcs Apple
• 60 g Brown Sugar
• 1 tsp Ground Cinnamon
• 0.25 tsp Nutmeg
• 0.5 pcs Lemon
• 1 tbsp Cornstarch
• 1 pcs Egg
• 1 tsp Turbinado Sugar

Method

1. In a bowl, rub cold {unsalted_butter} into {all_purpose_flour} and {kosher_salt} until shaggy with pea-size bits of butter. Drizzle in {ice_water} and mix just until the dough holds together so the crust stays flaky.
2. Divide the dough, flatten into disks, and chill until firm and relaxed for easier rolling and a tender crust.
3. Toss {apple} with {brown_sugar}, {ground_cinnamon}, {nutmeg}, {cornstarch}, a pinch of {kosher_salt}, and the juice of {lemon}. Let it sit until glossy and lightly syrupy.
4. On a lightly floured surface, roll the chilled dough into two thin rounds, lining a small pie dish with one and saving the other for the top crust.
5. Fill the crust with the {apple} mixture, top with the second round, crimp the edges, cut vents, and brush with beaten {egg}. Sprinkle with {turbinado_sugar} for crunch.
6. Bake in a preheated oven until the crust is deeply golden and the filling bubbles through the vents. Rotate once for even color.
7. Let the pie rest until the filling sets slightly, then finish with a tiny pinch of {kosher_salt} to sharpen the apple flavor before serving warm.