Classic Apple Pie

Instructions

1. Prepare the Pie Dough
   In a large bowl, whisk together flour, salt, and sugar. Add cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces. Gradually add ice water, 1 tablespoon at a time, mixing gently until the dough begins to come together. Divide the dough into two equal portions, shape into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. Make the Apple Filling
   In a large bowl, combine sliced apples, sugar, flour, lemon juice, cinnamon, nutmeg, and salt. Toss gently until all apple slices are evenly coated. Let the mixture sit for 15 minutes to allow juices to develop.
3. Preheat and Prepare
   Preheat your oven to 425°F (220°C). Place a baking sheet on the lower rack to catch any potential overflow. On a lightly floured surface, roll out one disk of dough to a 12-inch circle and carefully transfer it to a 9-inch pie dish. Press it gently into the bottom and sides, leaving some overhang.
4. Fill the Pie
   Pour the apple filling into the pie crust, including any accumulated juices. Arrange the apple slices so they're slightly mounded in the center.
5. Add the Top Crust
   Roll out the second disk of dough to a 12-inch circle. You can place it whole on top of the filling or cut it into strips to create a lattice pattern. If using a whole top crust, cut several small slits to allow steam to escape. Trim excess dough, then fold and crimp the edges to seal.
6. Apply Egg Wash
   Brush the top crust with egg wash and sprinkle with coarse sugar if desired. This will give the pie a beautiful golden sheen when baked.
7. Bake the Pie
   Place the pie on the center rack of the preheated oven. Bake for 20 minutes at 425°F (220°C), then reduce the temperature to 375°F (190°C) and continue baking for 25-30 minutes more, until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with aluminum foil.
8. Cool and Serve
   Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This allows the filling to set properly. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream.