Homestyle Rustic Apple Pie

Ingredients

Crust

• 2 ½ cups all‑purpose flour
• 1 cup (2 sticks) unsalted butter, cold and cubed
• ¼ cup ice‑cold water
• ½ teaspoon salt

Apple Filling

• 6 cups apples, peeled, cored, and sliced (about 5 medium apples)
• ½ cup dark brown sugar, packed
• ¼ cup granulated sugar
• 2 tablespoons all‑purpose flour
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 tablespoon fresh lemon juice
• ¼ teaspoon salt

Egg Wash & Topping

• 1 large egg, lightly beaten
• 1 tablespoon milk
• 2 tablespoons coarse (turbinado) sugar, optional

Instructions

Assembling the Pie

1. Roll the Dough. On a lightly floured surface roll the chilled dough into a 12‑inch circle, about ¼‑inch thick. Transfer it to a 9‑inch pie dish, gently pressing the edges and trimming any excess.
2. Layer the Filling. Spoon the apple mixture into the crust, spreading evenly. The filling should mound slightly in the center; it will shrink as it bakes.
3. Create the Rustic Top. Using the remaining dough, cut large, uneven strips (about 1‑inch wide). Arrange them over the apples in a random, overlapping pattern, leaving gaps for steam to escape.
4. Apply Egg Wash. Whisk together the beaten egg and milk. Brush the entire surface, including the crust edges, with the wash. Sprinkle coarse sugar over the top for extra crunch and caramelization.
5. Bake. Place the pie on a baking sheet and bake in a pre‑heated 375°F (190°C) oven for 45‑55 minutes, or until the crust is deep golden and the apple filling is bubbling through the gaps. If the edges brown too quickly, cover them loosely with foil.