- 3 cups all-purpose flour
- 1 Tbsp. cane sugar
- 1 tsp. baking powder
- 3/4 tsp. sea salt
- 8 1/2 oz. (240g.) chilled unsalted butter, cut into small pieces
- 1 1/2 Tbsp. vinegar
- 1/3 cup ice water
- 1/4 cup all-purpose flour plus more for surface
- 3 pounds sweet-tart apples (such as Pink Lady), peeled, sliced 1/4″ thick
- 1/3 to 1/2 cup cane sugar
- 1/8 cup brown sugar
- 1/2 Tbsp. apple cider vinegar
- 2 Tbsp. unsalted butter, cut into small pieces
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/4 tsp. salt
- 1/8 tsp. ground allspice
- 1 large egg (egg wash top of crust)
- 2 tablespoons raw sugar or cane sugar (sprinkle on top of egg wash, optional)
- Pulse flour, sugar, baking powder, and salt in a food processor to combine.
- Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. (or work cold butter into flour mixture by hand till course meal is reached)
- Transfer to a large bowl; drizzle 1/3 cup ice water mixed with 1 1/2 Tbsp. white vinegar into bowl and, using a fork, mix gently, adding more water by the tablespoon if too dry, just until dough comes together in clumps. (Dough should be on the dry side; it will hydrate as it rests.)
- Form dough into 2 disks. Wrap in plastic; chill at least 1 hour. Note: Crust can be made 2 days ahead. Keep chilled.
- Place a rack in lower third of oven and preheat to 375°.
- Roll out 1 disk of dough on a lightly floured surface to a 13″ round.
- Transfer to pie dish.
- Pick up edges and allow dough to slump down into dish, letting excess dough hang over dish.
- Chill until firm, about 20 minutes.
- Meanwhile, toss apples, granulated sugar, brown sugar, vinegar, butter, cinnamon, nutmeg, salt, allspice, and ¼ cup flour in a large bowl.
- Pour filling into crust.
- Roll out remaining disk of dough into a 12″ round; place on top of apples.
- Press top and bottom crusts together to seal.
- Trim overhang to 1/2″ and crimp edges.
- Cut 5 small slits in top crust to allow steam to escape.
- Beat egg and 1 Tbsp. water in a small bowl.
- Brush egg wash over top crust and sprinkle with raw sugar.
- Chill in freezer 15 minutes.
- Place pie dish on a foil-lined rimmed baking sheet and bake 30 minutes. (I just place aluminum foil on lower rack to catch any glaze drippings from pie while baking.)
- Reduce oven temperature to 350°, rotate pie, and continue baking, tenting with foil if crust is browning too quickly, until juices are bubbling and crust is golden brown, 50–60 minutes longer.
- Transfer to a wire rack; let cool at least 4 hours before slicing.
- Pie can be made 1 day ahead. Let cool completely and store wrapped loosely at room temperature.