A flaky, all-butter crust wraps around a mountain of tender apple slices, warmed with cinnamon and a whisper of nutmeg and brightened with a splash of lemon juice. The filling gets its glossy, thick texture from a bit of cornstarch stirred right into the skillet, so every slice holds together beautifully instead of pooling on the plate. Rolling and crimping your own top and bottom crust gives you that classic bakery look, with vents cut in for steam and a golden egg wash brushed over the top before it bakes. Forty-five minutes or so in the oven turns it deep golden brown with bubbling filling peeking through the slits — the kind of pie that fills the kitchen with cinnamon-apple smell. Letting it rest on a rack for an hour is the real secret to clean slices instead of a runny mess. This is a genuinely satisfying option to bake for an added sugar–conscious table without sacrificing that classic homemade apple pie experience.
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Make the crust: In a large mixing bowl, whisk together the flour, 1 tbsp granulated sugar, and 1 tsp salt. Add the cold butter cubes and use your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. Drizzle in ice water 1 tbsp at a time, stirring with a fork after each addition, until the dough just holds together when pinched — you will likely need 6–8 tbsp total. Do not overwork.
Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes.
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