The Thanksgiving Showstopper: My All-Time Favorite Classic Apple Pie

👩‍🍳 Instructions

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   1. Prepare the Pie Dough: In a large bowl or food processor, combine flour, salt, and optional sugar. Add the cold butter cubes and cut into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Gradually add ice water, 1 tablespoon at a time, mixing just until the dough comes together. Do not overmix. Divide the dough into two discs, flatten slightly, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
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   2. Prepare the Apple Filling: Peel, core, and slice apples into ¼-inch thick pieces. In a large bowl, combine the apple slices with granulated sugar, brown sugar, flour (or cornstarch), cinnamon, nutmeg, cloves (if using), and lemon juice. Toss gently until the apples are evenly coated. Set aside.
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   3. Assemble the Pie: On a lightly floured surface, roll out one disc of chilled pie dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving about a 1-inch overhang. Pour the apple filling into the pie shell, mounding it slightly in the center. Dot the top of the apples with the small pieces of butter.
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   4. Create the Lattice Top: Roll out the second disc of dough into another 12-inch circle. Cut the dough into 1-inch wide strips. Lay 5-6 strips parallel across the pie, about 1 inch apart. Fold back every other strip. Place a new strip perpendicularly over the unfolded strips, then unfold the folded strips over the new one. Repeat this weaving pattern until the lattice is complete. Trim excess strips, leaving a 1-inch overhang.
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   5. Finish the Crust: Fold the overhang of the top crust under the overhang of the bottom crust. Crimp the edges together using your fingers or a fork to seal. Brush the entire lattice crust with the egg wash and sprinkle generously with coarse sugar.
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   6. Bake the Pie: Preheat oven to 425°F (220°C). Place the pie on a baking sheet. Bake for 15-20 minutes at 425°F. Reduce oven temperature to 375°F (190°C) and continue baking for another 40-50 minutes, or until the crust is deeply golden brown and the filling is visibly bubbling. If crust edges brown too quickly, loosely tent with foil.
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   7. Cool and Serve: Remove pie from oven and let cool on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set properly.