Ingredients:
Double Crust Pie Dough (recipe below)
8 cups thinly sliced and peeled Granny Smith apples
1 cup granulated sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons unsalted butter, cut into small pieces
Vanilla ice cream, for serving
Ingredients (Double Crust Pie Dough):
2 and 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon granulated sugar
1 cup (2 sticks) unsalted butter, cold and cut into small cubes
1/4 to 1/2 cup ice water
Instructions:
To make the double crust pie dough, combine the flour, salt, and sugar in a large mixing bowl. Add the butter and using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.
Slowly add the ice water, one tablespoon at a time, and mix until the dough comes together and forms a ball. Be careful not to overwork the dough.
Divide the dough into two equal portions and flatten each portion into a disk. Wrap each disk in plastic wrap and refrigerate for at least 1 hour.
Preheat the oven to 375 degrees F (190 degrees C).
In a large mixing bowl, combine the sliced apples, granulated sugar, flour, cinnamon, nutmeg, and salt. Mix until the apples are evenly coated.
Roll out one of the pie dough disks on a lightly floured surface to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish, pressing it against the bottom and sides.
Pour the apple mixture into the pie crust and dot the top with butter. Roll out the second pie dough disk on a lightly floured surface, and place it over the apples, pressing the edges of the top and bottom crusts together to seal. Cut a few slits in the top crust to vent steam.
Place the pie on a baking sheet and bake for 55-60 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pie cool for at least 30 minutes before serving with a scoop of vanilla ice cream.
