Apple pie is a shortcrust pastry pie with a lattice top.

Ingredients:

Dough

• 2.5 cups premium flour
• 4 teaspoons of sugar
• 1/4 teaspoon fine salt
• 14 tbsp cold butter, diced
• 1 large egg, lightly beaten with 2 tablespoons cold water

Filling

• 1.3 kg baking apples, such as Golden Delicious, Cortland, or Mutsu
• 2 tablespoons freshly squeezed lemon juice
• 2/3 cup sugar + extra for sprinkling the pie
• 55 g butter
• 1/4 tsp ground cinnamon
• A large pinch of ground nutmeg
• 1 large egg, lightly beaten

Preparation:

1. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until the mixture resembles yellow cornmeal mixed with bean-sized pieces of butter (if the dough gets warm, refrigerate it for 10 minutes before continuing to work it). Add the egg and mix the dough with a fork or your hands. If the dough is too dry, sprinkle it with 1 tablespoon of cold water.
2. Dough in a food processorIn a food processor fitted with the metal blade, pulse the flour, sugar, and salt. Add the butter and pulse until the mixture resembles yellow cornmeal mixed with bean-sized pieces of butter, pulse about 10 times. Add the egg and pulse 1-2 times; do not allow the dough to form a ball in the processor (if the dough is too dry, sprinkle it with 1 tablespoon of cold water). Remove the bowl from the processor, remove the blade, and gather the dough into a ball by hand.
3. Form the dough into a disk, wrap in plastic wrap and refrigerate until completely chilled, at least 1 hour.
4. FillingPour the lemon juice into a medium bowl. Peel and core the apples, then cut them in half. Cut each half into 4 wedges. Mix the apples with the lemon juice. Add the sugar and mix thoroughly.
5. In a large skillet, melt the butter over medium-high heat. Add the apples and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce the heat to medium-low, and simmer until the apples have softened and released most of their juices, about 7 minutes.
6. Place the apples in a colander set over a medium bowl to collect all the juice. Shake the colander to remove as much liquid as possible. Pour the juice into a skillet and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
7. In a medium bowl, combine the apples with the thickened juice, cinnamon, allspice, and nutmeg. Let cool completely. The cooled filling can be refrigerated for up to 2 days or frozen for up to 6 months.
8. Cut the dough in half. On a lightly floured surface, roll each half into a circle 27–30 cm in diameter. Place the dough between sheets of parchment or waxed paper, place on a baking sheet, and refrigerate for at least 10 minutes.
9. Place a baking sheet in the lower third of the oven and preheat the oven to 190°C.
10. Place 1 sheet of dough in a 22cm pie pan, allowing 1cm of dough to hang over the sides of the pan. Spread the apple filling on top.
11. Using a chef's knife or pizza cutter, cut the second sheet of dough into 1-cm-wide strips. Place the strips evenly spaced across the surface of the pie. Weave the remaining strips perpendicular to the laid-out ones to create a lattice or basket weave pattern on the surface of the pie. Trim off any excess ends of the strips. Press the bottom sheet of dough and the edges of the strips together, creating a ribbed border around the pie. Brush the surface of the dough with egg wash, then sprinkle with sugar. Refrigerate for at least 30 minutes.
12. Bake the pie on a preheated baking sheet until golden brown, 50-60 minutes. Cool on a wire rack for at least 3 hours, then serve. The pie can be stored at room temperature (covered) for 24 hours or in the refrigerator for up to 4 days..