Step-by-Step Instructions
1. Make the Dough:
In a large bowl, whisk together flour, sugar, and salt. Add cold butter cubes and toss them to coat with flour. Using your fingertips, a pastry cutter, or two knives, cut the butter into the flour until it forms small clumps—about the size of peas.
Pour in ½ cup of the cold water and mix with a spatula until absorbed. Add more water, a little at a time, just until the dough begins to come together. Use your hands to gently form the dough into a soft, slightly crumbly ball.
Divide the dough into two portions—one slightly larger than the other. Shape each into a 1-inch-thick rectangle. Wrap tightly in plastic and refrigerate for at least 2 hours.
2. Prepare the Apple Filling:
Toss apple pieces with a squeeze of lemon juice in a large bowl. In a separate bowl, mix sugar, cornstarch, cinnamon, nutmeg, allspice, and salt. Sprinkle the mixture over the apples and stir until evenly coated. Set aside.
3. Assemble the Pie:
Preheat oven to 375°F (190°C). Line a 10x15-inch rimmed baking sheet (1-inch deep) with parchment paper. Don’t worry if your pan is slightly smaller—just trim excess dough if needed.
Roll out the larger portion of dough on a floured surface into an 18x13-inch rectangle. Gently lay the dough into the prepared pan, pressing it into the corners and folding the excess over the edges. Chill while you roll out the second piece into a 16x11-inch rectangle.
Spoon the apple mixture—including the juices—into the chilled crust. The pile of apples may seem high, but they’ll shrink during baking. Lay the top crust over the apples and trim both crusts so they overhang the pan by about ¾ inch. Press and seal the edges with your fingers.
Brush the top with cream or egg wash. Cut several 1-inch slits across the top to allow steam to escape. Set the pan on a larger baking sheet to catch any overflow.
4. Bake & Cool:
Bake for 40–45 minutes, or until the crust is golden brown and the filling is bubbling through the slits. Transfer the pan to a wire rack and let it cool for at least 45 minutes before slicing into squares and serving.
Serving Tip:
This pie is just as good warm as it is at room temperature. Pair it with vanilla ice cream or a drizzle of caramel for an extra special treat!
