Ingredients:

  • 2.5 cups all-purpose flour
  • 1 cup unsalted butter, chilled and cubed
  • 1 tbsp granulated sugar
  • 1 tsp fine sea salt
  • 8 tbsp ice water
  • 1.3 kg Granny Smith apples, peeled and sliced 1/4 inch thick
  • 0.75 cup light brown sugar
  • 0.25 cup granulated sugar
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 1 tbsp fresh lemon juice
  • 2 tbsp cornstarch
  • 2 tbsp unsalted butter

Instructions:

  1. In a large bowl, combine 2.5 cups flour, 1 tbsp sugar, and 1 tsp salt. Cut 1 cup of chilled cubed butter into the mixture until the largest pieces are the size of peas.
  2. Add ice water one tablespoon at a time, mixing until the dough just holds together. Divide into two discs, wrap tightly, and chill for at least 1 hour.
  3. Toss sliced apples with brown sugar, 0.25 cup granulated sugar, cinnamon, ginger, and lemon juice, and 2 tbsp cornstarch. Let macerate for 15 minutes.
  4. Roll out the bottom crust disc and fit into a 9-inch deep-dish pie plate. Pile the apple filling high in the center. Dot the surface with the remaining 2 tbsp butter.
  5. Roll out the second disc and create a lattice seal over the top of the apples. Trim and crimp the edges.
  6. Bake at 200°C (392°F) for the first 20 minutes to 'bloom' the crust, then reduce to 180°C (356°F) and bake for 40 minutes until the crust is deep golden and filling is bubbling.