📖 Instructions

1. Prepare the Dough: In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon salt, and 1 tablespoon sugar. Cut in 1 cup (2 sticks) of cold unsalted butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs. Gradually add 6-8 tablespoons of ice water, mixing until the dough just comes together. Be careful not to overmix!
2. Chill the Dough: Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight. This allows the gluten to relax, resulting in a tender crust. I forgot this step one time. Disaster!
3. Make the Filling: In a large bowl, combine 6-8 peeled, cored, and sliced apples (about 6 cups), 3/4 cup granulated sugar, 1/4 cup all-purpose flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 2 tablespoons lemon juice, and 2 tablespoons unsalted butter, cut into small pieces. Mix well to ensure the apples are evenly coated with the spices and sugar.
4. Preheat the Oven: Preheat your oven to 400°F (200°C). Place a baking sheet on the lower rack of the oven to catch any drips.
5. Roll Out the Bottom Crust: On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Transfer it to a 9-inch pie plate. Trim and crimp the edges to create a decorative border. I love doing this step.
6. Add the Filling: Pour the apple filling into the pie crust, mounding it slightly in the center.
7. Roll Out the Top Crust: Roll out the second disc of dough into a 12-inch circle. Cut into strips for a lattice top, or cut vents for a solid top crust. If making a lattice top, weave the strips over and under each other to create a pattern. If making a solid top, place it over the filling and trim and crimp the edges.
8. Bake the Pie: Place the pie on the preheated baking sheet and bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with foil or a pie shield.
9. Cool and Serve: Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set, making it easier to cut. Serve warm or at room temperature, with a scoop of vanilla ice cream or a dollop of whipped cream, if desired. I love the vanilla ice cream the best.