Preparation

• 1.

  In a large bowl, combine the flour, salt, and sugar for the crust.

• 2.

  Add the chilled butter and mix until mixture resembles coarse crumbs.

• 3.

  Stir in the ice water a tablespoon at a time until mixture forms a ball. Divide dough in half, shape into disks, wrap in plastic, and refrigerate for at least 1 hour.

• 4.

  Preheat the oven to 425°F (220°C).

• 5.

  Roll out one disk of dough on a floured surface to fit a 9-inch pie pan. Place the rolled dough in the pie pan, trimming excess dough.

• 6.

  In another bowl, mix together the sliced apples, brown sugar, granulated sugar, lemon juice, vanilla extract, cinnamon, nutmeg, and flour. Pour the apple mixture into the pie crust and dot with butter.

• 7.

  Roll out the second dough disk and place over the filling. Cut slits to allow steam to escape and crimp the edges to seal. Brush the top with the beaten egg.

• 8.

  Bake in the preheated oven for 15 minutes. Reduce the temperature to 350°F (175°C) and continue baking for 35 to 45 minutes, or until the apples are soft and the crust is golden brown.

• 9.

  Remove from the oven and let cool on a wire rack for at least 2 hours before serving.