This classic double-crust pie starts with a flaky, all-butter crust that bakes up golden and crisp around a generous mound of tender apple slices. The apples are simmered with warming cinnamon, nutmeg, and allspice until their juices turn glossy and thick, with a splash of lemon juice keeping the flavor bright and balanced. A lattice of dough seals in all that fruit, vented with a few simple slits so the filling bubbles through as it bakes. Brushing the top crust with milk before baking gives it that deep, golden-brown finish everyone looks for in a good apple pie. Once it cools and sets, you get clean slices with a crackly crust and soft, spiced fruit in every bite. It's a great pick to bake for an Added Sugar kitchen without sacrificing that cozy, old-fashioned pie experience.
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In a large mixing bowl, whisk together the flour, 1 tbsp granulated sugar, and salt. Add the cold butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
Drizzle in the ice water 1 tablespoon at a time, stirring with a fork after each addition, until the dough just comes together when pressed — it should hold without being sticky or wet. You may need anywhere from 6 to 8 tablespoons. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes.
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