I made this pie for my dad for Father's Day. It is one of his favorites!
Best Apple Pie
2 1/2 c. flour
1 1/4 tsp. kosher salt, divided
1/2 c. plus 1 T chilled butter, cut into small pieces, divided
10 T. ice water
6 c. sliced peeled Pink Lady apples
2 c. sliced peeled Granny Smith apples
1 T. lemon juice
1/2 c. packed brown sugar
1/4 c plus 1 T. granulated sugar, divided
3 T. flour
1 1/8 tsp. ground cinnamon, divided
1/2 tsp. ground nutmeg
1 egg white, beaten
Preheat oven to 425 degrees. Combine flour and salt in large bowl; cut in 1/2 c. butter with pastry blender until mixture resembles coarse meal. Sprinkle surfaces with ice water, 1 T. at a time; toss with a fork until moist and crumbly (do not form a ball). Divide dough in half. Gently press each half into a 4-inch circle on 2 sheets of overlapping plastic wrap. Cover with 2 sheets of plastic wrap and chill 30 minutes.
Roll 1 dough half, still covered, into a 12-inch circle. Roll other dough half into 11-inch circle. Chill 30 minutes.
Combine apples and lemon juice in bowl. Combine brown sugar, 3 T. flour, 1 tsp. cinnamon, 1/2 tsp. nutmeg, and remaining 1/4 tsp. salt in small bowl. Sprinkle sugar mixture over top of apples; toss well to coat.
Remove plastic wrap from 12-inch dough; fit dough into 9-inch pie plate, coated with cooking spray allowing dough to extend over plate. Spoon filling into dough, and dot with remaining 1 T. butter; brush edges of dough lightly with water. Remove plastic wrap from 11-inch dough circle and place over apple mixture. Press edges of dough together; fold edges of dough and flute. Cut 4 (1-inch) slits in top of dough to allow steam to escape.
Combine remaining tablespoon of sugar and remaining 1/8 tsp of cinnamon in small bowl. Brush top and edges of dough with egg white; sprinkle with sugar mixture. Place pie on baking sheet. Bake at 425 degrees for 25 minutes; then reduce temperature to 350 and bake for an additional 30 minutes or until golden. Shield pie with foil if necessary. Cool on wire rack.