If you love apple pie you’ll love this double crust pie! The crust is delicate and flaky and the apples are nice and tart. Yum!

Recipe

For the Crust

2 1/2 cups all-purpose flour

1 teaspoon sea salt

1 teaspoon organic sugar

1 cup (2 sticks) butter, cold and cut into cubes

1/4 cup cold water

In a food processor blend together the flour, salt and sugar. Add the butter and pulse until mixture resembles coarse meal. With the processor running pour the cold water in slowly and mix until it all comes together.  Place dough onto a floured surface and divide in half, roll into a round 13 inch circle (about 1/8 inch thick). Drape over 9-inch pie plate and chill (this will help make the pie crust flaky). Roll the other half of dough out the same way. Make an egg wash by whisking 1 egg in a small bowl and set aside.

For the Filling

3 pounds peeled and sliced Granny Smith apples or other tart apple of your choice

3 tablespoons flour

2 tablespoons fresh lemon juice

1/4 cup organic sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon sea salt

1 tablespoon cold butter, cut into small pieces

Coarse sugar for sprinkling

Preheat oven 425 degrees. In a large bowl toss together the apples, lemon juice, flour, sugar, cinnamon, nutmeg and salt. Pile the apple mixture onto the pie plate lined with the bottom crust layer. Brush the egg wash on the bottom crust. Place the other round pie dough on top of the apples and trim leaving 1 inch of pie dough hanging over the edge. Roll the dough under and crimp using your fingers. Brush the remaining pie with the egg wash and sprinkle with coarse sugar. Chill for 30 minutes. Bake for 25 minutes (this will set the crust and keep it from turning soggy). Turn the oven down to 375 degrees and bake for another hour. Check at the last 10-15 minutes and cover with foil to prevent the crust from burning. Cool completely and serve. Can be made a day ahead.