Step 1: Gather and Prep

• Gather all ingredients: 2 ½ cups flour, 4 teaspoons sugar, ¼ teaspoon salt, 14 tablespoons butter, 1 egg, 2 tablespoons water (for dough); 2 tablespoons lemon juice, 3 pounds apples, ⅔ cup sugar, ¼ cup butter, ¼ teaspoon cinnamon, pinch nutmeg, 1 egg (for filling).
• Dice butter and keep cold; prepare a 9-inch pie pan and baking sheet.

Tip: Keep butter and water cold for a flaky crust; choose firm baking apples to hold shape.

Step 2: Make the Dough

• By Hand: In a medium bowl, whisk 2 ½ cups flour, 4 teaspoons sugar, and ¼ teaspoon salt. Work in 14 tablespoons cold diced butter with your fingers until it resembles coarse cornmeal with bean-sized butter bits. If warm, refrigerate for 10 minutes. Add 1 egg beaten with 2 tablespoons cold water; stir with a fork until dough forms. Add up to 1 tablespoon more water if dry.
• By Food Processor: Pulse flour, sugar, and salt. Add butter and pulse ~10 times until coarse with butter bits. Add egg mixture and pulse 1-2 times until just combined (avoid forming a ball). Bring dough together by hand.
• Form dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Tip: Handle dough minimally to keep butter cold; refrigerate if it softens during prep.

Step 3: Prepare the Filling

• In a medium bowl, toss 3 pounds peeled, cored, and wedged apples (each half cut into 4 wedges) with 2 tablespoons lemon juice.
• Add ⅔ cup sugar and toss to coat evenly.
• In a large skillet, melt ¼ cup butter over medium-high heat. Add apples and cook, stirring, until sugar dissolves and mixture simmers, about 2 minutes.
• Cover, reduce heat to medium-low, and cook until apples soften and release juices, about 7 minutes.
• Strain apples in a colander over a bowl to collect juices. Shake to extract liquid.
• Return juices to the skillet and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
• Toss apples with reduced juice, ¼ teaspoon cinnamon, and a pinch of nutmeg. Cool completely.

Tip: Cool filling to prevent a soggy crust; make filling up to 2 days ahead and refrigerate.

Step 4: Roll and Assemble

• Divide chilled dough in half. On a lightly floured surface, roll each half into an 11- to 12-inch disc.
• Layer dough between parchment or wax paper on a baking sheet and refrigerate for 10 minutes.
• Place one disc in a 9-inch pie pan, trimming to ½ inch beyond the edge.
• Add cooled apple filling, mounding slightly in the center.
• Brush edges of bottom dough with beaten egg.
• Place second disc over the filling, fold top dough under bottom dough, and press to seal. Flute edges as desired.
• Brush top with egg and sprinkle with sugar. Pierce top several times for steam vents.
• Refrigerate pie for 15 minutes.

Tip: Roll dough evenly; chill before assembling to maintain flakiness.

Step 5: Bake

• Preheat oven to 375°F (190°C) with a rack in the lower third.
• Place pie on a baking sheet and bake until crust is golden, about 50 minutes.
• Cool on a rack before serving.

Tip: Use a baking sheet to catch drips; cover edges with foil if browning too quickly.

Step 6: Serve

• Serve warm or at room temperature, sliced into 6-8 wedges.
• Pair with vanilla ice cream, whipped cream, or cheddar cheese for a classic touch.

Tip: Let pie cool for at least 1 hour to set the filling; reheat slices briefly if serving warm.