Classic Apple Pie

In a large bowl, combine flour, sugar, and salt. Add the cold, cubed butter and cut it into the flour mixture using your fingertips or a pastry blender until pea-sized crumbs form. Gradually add ice water, mixing quickly until the dough comes together. Divide into two equal portions, flatten into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

In a large bowl, combine the peeled, cored, and sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Ensure all apples are evenly coated with the spiced mixture.

Preheat your oven to 200°C (400°F). On a lightly floured surface, roll out one dough disc into a 30 cm (12-inch) circle. Carefully transfer the dough to a 23 cm (9-inch) pie dish and fit it in. Spoon the apple filling into the crust. Roll out the second dough disc and place it over the apples. Trim any excess dough, then crimp the edges or create a decorative pattern. Make a few slits on top of the pie to allow steam to escape.

Whisk the egg with one tablespoon of water to create an egg wash, then brush it over the top crust. You can sprinkle a little granulated sugar on top as well. Bake at 200°C (400°F) for 15 minutes, then reduce the temperature to 175°C (350°F) and bake for another 45-50 minutes, or until the crust is golden brown and the apples are tender. If the edges brown too quickly, cover them with aluminum foil. Let the pie cool for at least 30 minutes before slicing.