# What You’ll Need:
→ Pie Dough
01 - 2 1/2 cups all-purpose flour
02 - 1 cup unsalted butter, cold and cubed
03 - 1/2 teaspoon salt
04 - 1 tablespoon granulated sugar
05 - 6 to 8 tablespoons ice water
→ Apple Filling
06 - 6 large tart apples, peeled, cored, and sliced
07 - 3/4 cup granulated sugar
08 - 1/4 cup light brown sugar
09 - 2 tablespoons all-purpose flour
10 - 1 1/2 teaspoons ground cardamom
11 - 1 teaspoon ground cinnamon
12 - 1/4 teaspoon ground nutmeg
13 - 1/4 teaspoon salt
14 - 1 tablespoon fresh lemon juice
15 - 2 teaspoons vanilla extract
→ Assembly
16 - 1 large egg, beaten
17 - 1 tablespoon whole milk
18 - 1 tablespoon coarse sugar, optional
# Directions:
01 - In a large mixing bowl, whisk together flour, salt, and granulated sugar. Add cold cubed butter and cut into flour mixture using a pastry cutter or fingertips until texture resembles coarse breadcrumbs. Gradually add ice water while mixing just until dough begins to hold together. Divide dough into two equal portions, shape into disks, wrap individually in plastic wrap, and refrigerate for at least 1 hour.
02 - In a large bowl, combine sliced apples with both sugars, flour, cardamom, cinnamon, nutmeg, salt, lemon juice, and vanilla extract. Toss all ingredients thoroughly until apples are evenly coated with spice mixture.
03 - Preheat oven to 400 degrees Fahrenheit.
04 - On a lightly floured work surface, roll out one dough disk to fit a 9-inch pie pan. Transfer dough to pan and trim excess overhang.
05 - Pour apple filling into pie crust, mounding slightly higher in the center.
06 - Roll out second dough disk and place over apple filling. Trim overhang, fold edges under, and crimp with fork or fingers to seal. Cut 2 to 3 small slits in top crust to allow steam to escape.
07 - Whisk together beaten egg and milk. Brush mixture evenly over top crust. Sprinkle with coarse sugar if desired.
08 - Bake at 400 degrees Fahrenheit for 20 minutes until crust begins to brown. Reduce oven temperature to 350 degrees Fahrenheit and continue baking for 35 to 40 minutes until crust is deep golden brown and filling bubbles at edges.
09 - Remove from oven and allow pie to cool at room temperature for at least 2 hours before slicing. This cooling time allows filling to set properly and slices to hold together.
