INGREDIENTS :
For the Pastry Crust:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 12 Tbsp unsalted butter, cold and cut into small cubes
- 1 large egg yolk
- 1/4 cup milk (2% or whole milk)
For the Apple Filling:
- 5 cups peeled, cored and diced apples (I used a mixture of Granny Smith & Honeycrisp)
- 1/2 cup granulated white sugar
- 1/2 cup light brown sugar, lightly packed
- 1/2 cup all-purpose flour
- 1 tsp pure vanilla extract
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
For the Topping:
- 1 egg white, lightly beaten
- 3 Tbsp turbinado sugar
INSTRUCTIONS :
- Preheat oven to 350° degrees F. Line a 13×9″ rectangular light metal baking pan with foil or parchment. Spray the foil or parchment with cooking spray; set aside.
- In a food processor, add the flour and salt; pulse to mix. Add in the diced cold butter and pulse until mixture resembles coarse crumbs. Add in the egg yolk and milk and pulse until a soft dough comes together and can be formed into a ball. Wrap in plastic wrap and refrigerate while you prepare the filling.
- For the filling: In a large bowl, combine the apples, vanilla extract, sugars, flour, and spices and mix well, ensuring the apples are thoroughly coated.
- To assemble: Cut the pastry dough in half and roll out one half of dough into a 13×9″ size rectangle. Gently drape the pie dough over your rolling pin and unroll it into your prepared pan in an even layer. Fill the pie layer with the diced apples, including the juices. Roll out the remaining pastry slightly larger than 13×9″ size. Drape it over your rolling pin and unroll it gently over the apple pie filling. It should be slightly larger than the filling. Try to tuck the oversize edges around the pie for a crust, taking care to try and seal in the apple filling.
- Brush the top of the pie crust with the lightly beaten egg wash. Sprinkle evenly with the turbinado sugar. Bake for 55-65 minutes or until golden brown and pie crust appears set. Cool for at least 1 hour before serving.
