If you love apple season, this dessert is sure to be the apple of your pie! Use your favorite variety or a combination of several for a mouthwatering medley.

Preparation

To make the dough, mix flour and salt in a medium bowl, then cut in the butter until coarse, granular crumbs form. Add cold water and mix until the dough just holds together. Form the dough into a ball, then split in half and place one ball in the fridge to chill.

Roll the other dough ball out into a circle about ⅛ inch thick. Roll the crust onto a rolling pin to transfer it to a deep-dish pie plate, allowing the crust to extend over the edge. 

For the filling, peel, core, and slice the apples. Toss immediately in a large bowl and toss with lemon juice to prevent browning.

In a small bowl, combine both sugars, corn starch, cinnamon, nutmeg, and salt. Pour over the apples and toss gently to coat.

Preheat oven to 425°F.

Carefully heap the apple mixture into the prepared crust to create a high dome, then dot with diced butter.

Roll out the top crust to about ⅛ inch thick, then drape over the apples and crimp the edges to seal, trimming off any excess. Cut 4–5 large vents on top, then brush with egg wash and sprinkle generously with sugar.

Bake pie for 20 minutes at 425°F. Reduce temperature to 375°F and bake for 40–50 minutes, until the filling is bubbling through the vents and the crust is golden brown.

Let pie cool for 3–4 hours on a wire rack so the filling can set before slicing and serving.