Ingredients
2-1/4 cups all-purpose flour2 teaspoons sugar3/4 teaspoon kosher salt1 cup cold unsalted butter, cubed6 to 8 tablespoons ice waterFILLING:5 medium Braeburn apples (about 1-1/2 pounds), peeled and cut into 1/4-in. slices4 medium Granny Smith apples (about 1-1/2 pounds), peeled and cut into 1/4-in. slices1/2 cup sugar3 tablespoons lemon juice2 tablespoons all-purpose flour1/2 teaspoon kosher salt3/4 teaspoon ground cinnamonDash ground nutmeg3 tablespoons unsalted butter, cut into pieces1 egg, lightly beaten1 to 2 tablespoons superfine sugar
Preparation
In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Divide dough in two portions so that one is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 1 hour or until easy to handle.
Preheat oven to 425°. In a large bowl, combine apples, sugar, lemon juice, flour, salt, cinnamon and nutmeg.
On a lightly floured surface, roll out larger portion of dough to 1/8-in. thick circle. Transfer to a 9-in. pie plate, trimming even with edge. Fill with apple mixture, mounding in the center. Dot apples with butter. Lightly brush rim of pastry with some of the beaten egg.
Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush top with egg; sprinkle with superfine sugar. Place on a foil-lined 15x10x1-in. baking pan.
Bake 20 minutes. Reduce heat to 375°. Bake 50-60 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack 2 hours before serving.
