Classic Apple Pie 🍏🥧

6-8 medium apples, peeled, cored, and sliced (a mix of Granny Smith and Honeycrisp works well)
3/4 cup granulated sugar
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
1 tablespoon unsalted butter, cut into small cubes

Make the pie dough: In a large bowl, combine the flour, sugar, and salt. Add the cold butter and use a pastry cutter or your hands to work the butter into the flour until it resembles coarse crumbs.
Add the ice water: Slowly add ice water, 1 tablespoon at a time, mixing until the dough begins to come together. You may need 6-8 tablespoons of water. Once it forms a dough, divide it into two equal balls, flatten into discs, wrap them in plastic wrap, and refrigerate for at least 1 hour.

Prep the apples: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Toss to coat the apples evenly and set aside to macerate for about 10-15 minutes.

Roll out the first crust: On a floured surface, roll out one disc of dough into a 12-inch circle. Carefully place it into a 9-inch pie dish, pressing it gently into the edges.
Add the apple filling: Pour the apple mixture into the pie crust, spreading it out evenly. Dot the filling with small cubes of butter.
Roll out the second crust: Roll out the second disc of dough into a 12-inch circle. Place it over the apples and trim any excess dough hanging over the edges. Pinch the edges of both crusts together to seal the pie, and crimp the edges with a fork or by hand for a decorative look. Cut a few small slits in the top crust to allow steam to escape during baking.

Preheat the oven: Preheat your oven to 425°F (220°C).
Bake: Place the pie on a baking sheet to catch any drips. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, cover the edges with foil.
Cool: Remove the pie from the oven and allow it to cool for at least 2 hours before slicing, to let the filling set.

Enjoy: Slice and serve with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate dessert experience!

For a flaky crust: Be sure the butter stays cold while preparing the dough. Chilled butter creates a flaky texture.
Apple choice: A combination of tart apples like Granny Smith and sweet apples like Honeycrisp or Fuji gives the perfect balance of flavor.
Thickening the filling: The flour in the filling helps thicken the juices as the apples bake. You can also use cornstarch for an extra thick filling.
Make ahead: You can make the pie dough ahead of time and store it in the fridge for up to 2 days or freeze it for up to 3 months.
Serving tip: Apple pie is best served slightly warm with a scoop of vanilla ice cream or freshly whipped cream.