Nova Scotia Honeycrisp Apple Pie

Ingredients

• 6 large Nova Scotia Honeycrisp apples, peeled and thinly sliced
• 2 cups all-purpose flour
• 1 tsp salt
• 1 tbsp sugar (for crust)
• 3/4 cup cold unsalted butter, cubed
• 4–6 tbsp ice water
• 3/4 cup brown sugar, packed
• 1 tbsp lemon juice
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp allspice
• 2 tbsp cornstarch
• 1 egg, beaten (for egg wash)
• 1 tbsp coarse sugar (for topping)

Instructions

1. 1

   Mix flour, salt, and sugar. Cut in cold butter with a fork until it looks like coarse crumbs. Add ice water one tablespoon at a time until dough just comes together. Divide in half, flatten into discs, wrap, and refrigerate 30 minutes.

2. 2

   Peel, core, and slice the apples about 1/4 inch thick. Toss with brown sugar, lemon juice, cinnamon, nutmeg, allspice, and cornstarch. Let sit 10 minutes.

3. 3

   Preheat oven to 425°F (220°C). Roll out one dough disc on a floured surface into a 12-inch circle and fit into a 9-inch pie plate. Trim edges leaving a 1-inch overhang.

4. 4

   Pour the apple filling into the crust, mounding slightly in the centre.

5. 5

   Roll out the second dough disc and lay over the filling. Trim, fold edges under, and crimp to seal. Cut 5–6 small vents in the top to let steam escape.

6. 6

   Brush the top crust with beaten egg and sprinkle with coarse sugar.

7. 7

   Bake at 425°F for 20 minutes, then reduce heat to 375°F (190°C) and bake another 35 minutes until crust is golden and filling is bubbling through the vents.

8. 8

   Cool on a wire rack for at least 2 hours before slicing — this lets the filling set so it doesn't run.