Instructions

• 1 - Make the Pie Dough:
  In a large bowl, combine flour and salt. Add the cold diced butter and use fingertips or a pastry cutter to rub/break down the butter into pea-sized pieces evenly distributed through the flour. Gradually add cold water, one tablespoon at a time, gently mixing until dough just comes together. Form into two discs, wrap in plastic film, and chill at least 30 minutes.
• 2 - Prepare Apple Filling:
  Peel, core and thinly slice apples. In a bowl, toss with lemon juice, sugars, cinnamon, nutmeg (optional), and a pinch of salt. Let sit while dough chills to combine flavors.
• 3 - Roll Out Dough:
  On a lightly floured surface, roll one dough disc into a circle about 12 inches diameter to fit 9-inch pie pan. Carefully transfer to pan and press into base and sides.
• 4 - Add Filling and Top Crust:
  Fill the pastry-lined dish with apple mixture. Roll out second dough disc to same size. Place over filling and seal edges by folding under and crimping decoratively. Cut a few vents in top fill pocket to allow steam escape.
• 5 - Apply Egg Wash:
  Beat the egg and brush over the top crust and edges to produce a golden-brown finish after baking.
• 6 - Bake the Pie:
  Preheat oven to 375°F (190°C). Place pie in oven on middle rack and bake for 50 minutes until crust is golden and bubbly. Rotate as needed for even cooking.
• 7 - Cool and Serve:
  Allow cooked pie to cool for at least 10 minutes before slicing. This lets filling thicken slightly for perfect slices. Serve warm or at room temperature.