Old-Fashioned Apple Pie

Ingredients

• Crust: 2 ½ cups all-purpose flour, 1 teaspoon salt, 1 tablespoon sugar, 1 cup (2 sticks) cold butter cut in cubes, 6 to 8 tablespoons ice water
• Filling: 7 cups peeled, thinly sliced apples (about 6 medium; a mix of tart and sweet)
• ¾ cup sugar, 2 tablespoons flour, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, pinch of salt
• 1 tablespoon lemon juice and 1 tablespoon butter, cut in small pieces
• 1 egg beaten with 1 tablespoon water, for brushing

Directions

1. Whisk the flour, salt and sugar. Work in the cold butter with your fingertips or a pastry cutter until pea-sized crumbs form. Sprinkle in ice water a spoonful at a time until the dough just holds together. Divide in two, shape into discs, wrap and chill for 1 hour.
2. Heat the oven to 425°F (220°C) with a baking sheet on the lower rack.
3. Toss the apples with the sugar, flour, cinnamon, nutmeg, salt and lemon juice.
4. Roll one disc into a 12-inch circle and fit it into a 9-inch pie plate. Pile in the apples and dot with butter.
5. Roll out the second disc and lay it over the top, or cut into strips for a lattice. Trim, seal and crimp the edges. Cut small vents if using a full top crust. Brush with the egg wash.
6. Bake on the baking sheet for 20 minutes, then reduce to 375°F (190°C) and bake 50 to 55 minutes more, until the crust is deep golden and the filling bubbles. Cover the edges with foil if they brown too quickly.
7. Cool for at least 2 hours so the filling can set before slicing.