Classic Homemade Apple Pie

Wash 9 Granny Smith apples thoroughly under cold water. Peel off all skins completely, then core and slice each apple into medium wedges.

Place apple slices in a large bowl. Add 0.75 cup white sugar, 0.25 tsp salt, 0.75 tsp ground cinnamon, 0.125 tsp ground nutmeg, 2 tbsp all-purpose flour, and 2 tbsp lemon juice. Toss well to coat every piece and let rest for 20 minutes so juices release.

Cut 1.5 sticks of cold butter into small cubes. In a food processor, combine 2 cups all-purpose flour, 1 tsp salt, 1 tsp baking powder, 1 tbsp white sugar, and the cold butter cubes. Pulse a few times until butter breaks into pea-sized bits.

Pour in 8 tbsp ice cold water slowly while pulsing until dough comes together into shaggy clumps. Dump dough onto a lightly floured surface, sprinkle a little flour on top, and gently press into a flat round disk without heavy kneading.

Place dough disk inside a plastic bag, seal it, and rest in the freezer for 20 minutes to chill and rest gluten.

Strain the juice from macerated apples through a colander into a small saucepan. Place saucepan over medium-low heat, add 2 tbsp cornstarch pre-mixed with water, and whisk constantly until liquid boils into a thick glossy syrup. Turn off heat, add 0.5 stick butter, whisk until melted, then pour sauce back over apples and toss.

Grease a 9-inch pie pan with butter. Divide chilled dough into 2 halves (one slightly larger) and return top portion to freezer. Roll out larger dough portion on a floured counter into a thin circle 1-2 inches wider than pie pan. Roll dough onto rolling pin, transfer into pie pan, trim overhanging edge with scissors, and crimp edge decoratively with fingers.

Pour glazed apple filling into bottom pie shell, mounding apples slightly in center. Place filled pie dish into freezer to keep butter cold while rolling top crust.

Set electric oven to preheat to 425°F (220°C).

Roll remaining top dough half on floured surface into a flat round sheet. Retrieve chilled pie, drape top crust sheet over filling using rolling pin, trim overhang, and crimp top and bottom edges tightly together to seal. Cut slits (e.g. a happy face) in center for steam venting. Brush 1 portion egg wash evenly over top crust and sprinkle with 1 tbsp white sugar.

Place pie on middle oven rack at 425°F (220°C) and bake for 20 minutes (place a baking pan on lower rack underneath to catch drips). Lower temperature to 375°F (190°C) and bake for another 30 minutes until crust turns golden brown and juices bubble.

Carefully remove golden apple pie from oven onto a heatproof surface using oven mitts or thick towels. Allow pie to rest at room temperature for at least 2 hours (or overnight in fridge) until cool so filling sets before slicing.