Classic Apple Pie

Ingredients

For the pastry

• 2 ½ cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup unsalted butter, chilled and cut into pats
• 1 cold egg
• 4–6 tablespoons cold milk

For the filling

• 2 tablespoons unsalted butter
• 7–8 firm apples, such as Granny Smiths, Braeburn, or Honeycrisp
• ½ cup sugar
• ½ cup brown sugar
• 2 tablespoons cornstarch
• 1 teaspoon cinnamon
• ¼ teaspoon freshly grated nutmeg
• ¼ teaspoon salt
• 3 tablespoons rolled oats
• 1 egg + 1 tablespoon milk, for an egg wash
• Turbinado or granulated sugar, optional

Directions

1. For the pastry, combine the flour, sugar, and salt in a large bowl. Add in the butter and, using your fingers or a pastry cutter, cut and snap the butter into the flour until the pieces are about the size of a pea. In a small bowl, whisk together the egg and 4 tablespoons of milk, add it to the flour mixture, and stir to combine, adding another 1 to 2 tablespoons of milk if needed. You want the pastry to look crumbly in the bowl and to hold together in a ball when squeezed in your hands.
2. Divide the dough into roughly a 1/3 portion and a 2/3 portion and wrap each in a piece of plastic wrap. Press each into a 1-inch thick disk and place the dough in the fridge for at least 1 hour or up to two days to re-chill the butter and allow the flour to hydrate.
3. Meanwhile, make the filling by melting the butter over medium-high heat in a large frying pan or saucepot. Add in the apples, sugar, brown sugar, cornstarch, cinnamon, nutmeg, and salt and stir to combine. Cook the apples for 6 to 8 minutes, stirring occasionally, just to soften a little and allow the apples to start releasing their juices.
4. Remove the apples from the heat and allow them to cool to room temperature. When the apples are cool, set your oven rack to the lowest position and preheat it to 425ºF.
5. Roll the larger half of the dough out into a ¼”-thick circle and drape it into a standard pie plate. Scatter the oats across the bottom of the shell and top with the apple mixture. If your apples are extra juicy, feel free to leave some of the juice behind to be used as a sauce for the pie. Roll out the second half of dough, cut a steam vent into the centre, and drape it over the top of the pie. If you want to get creative, feel free to weave your top crust into a lattice but if you want a classic look, just a circle will do. Crimp the edges of the top and bottom crust together to seal and give the top of the pie a brush with the egg wash. Scatter with turbinado or granulated sugar, if desired.
6. Place the pie onto a sheet pan and bake for 20 minutes. Lower the temperature to 350ºF and continue to bake for 30 to 35 minutes or until golden brown.
7. Allow the pie to cool completely before slicing and serving on its own or with ice cream or whipped cream.