# What You Need:
→ Pie Dough
01 - 2 1/2 cups all-purpose flour
02 - 1 cup unsalted butter, cold and cubed
03 - 1/2 teaspoon salt
04 - 1 tablespoon granulated sugar
05 - 6 to 8 tablespoons ice water
→ Apple Filling
06 - 6 large tart apples such as Granny Smith or Honeycrisp, peeled, cored, and sliced
07 - 3/4 cup granulated sugar
08 - 1/4 cup light brown sugar
09 - 2 tablespoons all-purpose flour
10 - 1 1/2 teaspoons ground cardamom
11 - 1 teaspoon ground cinnamon
12 - 1/4 teaspoon ground nutmeg
13 - 1/4 teaspoon salt
14 - 1 tablespoon fresh lemon juice
15 - 2 teaspoons vanilla extract
→ Assembly
16 - 1 large egg, beaten for egg wash
17 - 1 tablespoon whole milk
18 - 1 tablespoon coarse sugar, optional for topping
# How-To Steps:
01 - In a large mixing bowl, whisk together flour, salt, and sugar. Add cold cubed butter and cut in using a pastry cutter or fingertips until the mixture resembles coarse crumbs. Gradually add ice water, mixing just until the dough holds together without overmixing. Divide dough in half, shape each portion into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
02 - In a large bowl, combine sliced apples, granulated sugar, light brown sugar, flour, ground cardamom, cinnamon, nutmeg, salt, fresh lemon juice, and vanilla extract. Toss thoroughly until all apple slices are evenly coated with the spice and sugar mixture.
03 - Preheat oven to 400°F. On a lightly floured work surface, roll out one dough disk to approximately 11 inches in diameter. Carefully transfer the dough to a 9-inch pie pan, allowing excess dough to hang over the edges. Trim any overhang to about 1 inch.
04 - Pour the prepared apple mixture into the pie crust, mounding it slightly higher in the center. Ensure the filling is evenly distributed throughout the pan.
05 - Roll out the second dough disk to approximately 10 inches in diameter. Lay it carefully over the apple filling. Trim the edges of both crusts to about 1 inch overhang, then fold under and crimp decoratively to seal. Using a sharp knife, cut 3 to 4 slits in the top crust to allow steam to escape during baking.
06 - In a small bowl, whisk together beaten egg and milk to create an egg wash. Brush the mixture evenly over the top crust. If desired, sprinkle coarse sugar over the brushed surface for added texture and appearance.
07 - Place the pie in the preheated 400°F oven and bake for 20 minutes until the crust begins to set and lightly brown.
08 - Reduce oven temperature to 350°F and continue baking for 35 to 40 minutes until the crust is deep golden brown and the filling is visibly bubbling at the edges. If the crust browns too quickly, loosely cover with aluminum foil.
09 - Remove from oven and allow the pie to cool at room temperature for at least 2 hours before slicing. This resting period allows the filling to set properly, preventing a runny texture when cut.
