Ingredients:

  • 320g all-purpose flour
  • 227g unsalted butter, cubed and frozen
  • 15g granulated sugar
  • 5g fine sea salt
  • 120ml ice water
  • 1 tsp apple cider vinegar
  • 1.5kg mixed Granny Smith and Honeycrisp apples, peeled and sliced
  • 100g light brown sugar
  • 50g granulated sugar
  • 15ml lemon juice
  • 30g cornstarch
  • 1.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.25 tsp ground ginger
  • 0.125 tsp ground cardamom
  • 1 egg (for egg wash, optional but standard)

Instructions:

  1. Combine the 320g flour, 15g sugar, and 5g salt in a large bowl.
  2. Take the 227g frozen butter and grate it directly into the flour.
  3. Stir in the 120ml ice water and 1 tsp vinegar until a shaggy mass forms.
  4. Divide the dough into two disks, wrap them, and refrigerate for 1 hour.
  5. Peel and slice 1.5kg of apples into 5mm thick wedges.
  6. Toss apples with 100g brown sugar, 50g white sugar, lemon juice, 30g cornstarch, and all the spices. Let this sit for 15 minutes to draw out excess moisture.
  7. Roll one disk to 30cm and fit it into your 23cm pie plate.
  8. Heap the apple mixture into the crust, including the juices.
  9. Roll out the second disk, place it over the apples, and crimp the edges tightly.
  10. Cut four slits in the top and brush with the beaten egg.
  11. Bake at 200°C for 20 minutes, then reduce to 180°C for 35 minutes until the crust is golden and the filling sizzles.