Apple Pie

Instructions

1. Prepare the pie dough
   In a large bowl, whisk together flour, salt, and sugar. Add cold cubed butter and use a pastry cutter or your fingers to work it into the flour until pea-sized pieces form. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Divide dough in half, shape into discs, wrap in plastic, and refrigerate for at least 1 hour.
2. Prepare the filling
   Peel, core, and thinly slice the apples. In a large bowl, toss the apple slices with sugar, flour, lemon juice, cinnamon, nutmeg, and allspice until evenly coated. Let the mixture sit for 15 minutes to allow juices to develop.
3. Assemble the pie
   Preheat oven to 425°F (220°C). Roll out one disc of dough on a floured surface to a 12-inch circle and transfer to a 9-inch pie dish. Pour the apple filling into the crust, mounding slightly in the center. Roll out the second disc of dough and either place it whole on top or cut into strips for a lattice pattern.
4. Finish the top crust
   If using a whole top crust, trim excess dough, seal and crimp the edges, and cut several slits for steam to escape. For a lattice top, weave strips over the filling, then trim and crimp the edges. Brush the top with beaten egg and sprinkle with turbinado sugar.
5. Bake the pie
   Place the pie on a baking sheet and bake for 20 minutes at 425°F (220°C). Reduce the temperature to 375°F (190°C) and continue baking for 30-35 minutes more, until the crust is golden brown and the filling is bubbling. Cover the edges with foil if they begin to brown too quickly.
6. Cool and serve
   Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours before slicing. This cooling time allows the filling to set properly. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream.