Flaky, golden crust wraps around a warm tangle of cinnamon-spiced apples in this classic double-crust pie. The apples get cooked down first with sugar, cornstarch, and a hit of lemon juice until the filling turns thick and glossy, so every slice holds its shape instead of running all over the plate. A generous dusting of coarse sugar on top gives that finished lattice a satisfying crackle and shine straight out of the oven. Slits cut into the top crust let steam escape as it bakes, building that deep golden color and bubbling filling everyone wants to see when the pie comes out. Letting it rest for a couple of hours before slicing is what locks in that clean, sliceable filling rather than a runny one. This one's a solid pick for a lactose free dessert table, delivering all the nostalgic apple pie flavor without anyone feeling left out.
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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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