Old Fashioned Double Crust Apple Pie
Adapted from Gourmet. Serves 12 if you have a steady hand and you’ve waited until the pie is completely cool before cutting it.
2 1/2 cups all-purpose flour
2 teaspoons sugar
3/4 teaspoon salt
2 sticks cold unsalted butter, cut into 1/2-inch cubes
1/3 cup plus 1 to 4 tablespoons ice water
Whisk together flour, sugar, and salt in a bowl (or pulse in a food processor). Blend in butter with your fingertips or a pastry blender (or pulse) just until most of mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 1/3 cup ice water over mixture and gently stir with a fork (or pulse) until incorporated.
Squeeze a small handful of dough: If it doesn’t hold together, add more ice water 1 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. Do not overwork dough, or pastry will be tough.
Gather dough together, with a pastry scraper if you have one, and press into a ball. Divide in half and form into 2 disks. Wrap each disk in plastic wrap and chill until firm, at least 1 hour.
3 tablespoons flour
1 teaspoon finely grated lemon zest
1/2 teaspoon cinnamon
1/4 teaspoon freshly ground nutmeg
1/ 8 teaspoon salt
3/4 cup plus 1 tablespoon sugar
1-1/2 lbs. tart apples (such as Granny Smith), peeled, cored, and each cut into 10 wedges (about 5 cups)
1-1/2 lbs. sweet apples (such as Golden Delicious), peeled, cored, and each cut into 10 wedges (about 5 cups)
1 tablespoon fresh lemon juice
1 egg, lightly beaten, for egg wash