Whole Pie Recipe

In a large bowl, whisk together flour, sugar, and salt.

Cut in the cold butter with a pastry cutter or two forks until the mixture resembles coarse crumbs with pea-sized pieces.

Sprinkle ice water over the mixture, 1 tablespoon at a time, mixing with a fork until the dough just comes together.

Turn dough onto a lightly floured surface, divide into two equal disks, wrap in plastic, and refrigerate at least 60 minutes (or up to 2 days).

Peel, core, and slice apples into about 1/4-inch thick pieces (roughly 6 cups).

Place the apples in a large bowl and toss with lemon juice to prevent browning.

In a separate bowl, whisk together sugar, flour, cinnamon, nutmeg, and salt. Sprinkle over the apples and toss to coat evenly.

Let the apple mixture rest for 15 minutes to macerate and release juices.

Preheat the oven to 425°F (220°C).

Roll out one disk of dough on a lightly floured surface to a 12-inch circle. Transfer to a 9-inch pie plate, trim excess to leave about 1 inch overhang.

Spoon the apple filling into the crust and dot with the butter cubes.

Roll out the second dough disk to a similar size, place over the filling, trim and crimp the edges to seal. Cut several vent slits in the top.

Whisk the egg with 1 tablespoon water to make an egg wash; brush a thin layer over the top crust.

Bake for 20 minutes at 425°F (220°C), then reduce the heat to 350°F (175°C) and continue baking for 50–60 minutes, or until the crust is golden and the filling is bubbling. If the crust browns too quickly, cover the edges with foil.