Crust

• 3 cups all purpose flour, plus more for rolling out
• 1 ½ tsp sea salt
• 1 tsp unrefined cane sugar
• 1 cup cold butter, cubed
• 2 eggs, beaten
• 3 Tbsp milk

Filling

• 6-8 medium apples, peeled and thinly sliced
• 1 Tbsp lemon juice
• ¼ cup granulated cane sugar
• 1 ½ Tbsp cornstarch
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp cardamom
• ¼ tsp ginger
• ¼ tsp kosher salt
• ⅛ tsp allspice

Instructions:

1. In a large bowl, whisk together flour, sea salt, and cane sugar. Add cubed butter, and blend in with a pastry cutter until mixture resembles coarse wet sand. Mix in egg, and then milk one tablespoon at a time until a shaggy dough forms.
2. Divide dough into two balls and press into thick disks. Wrap in plastic wrap and refrigerate at least an hour or up to overnight.
3. Toss together all filling ingredients until evenly coated. Allow to macerate about an hour.
4. Roll out the first disk of dough to a 12 to 13-inch circle. Line the pie dish, and brush bottom and sides with the beaten egg. Using a slotted spoon to drain off excess liquid,  fill with apple mixture.
5. Roll out the second disk and either cut into strips for a lattice, or leave whole. Top pie and cut 5 slits if not creating a lattice. Trim dough hanging over the sides to 1-inch. Pinch together top and bottom crusts with your fingers or a fork. Brush top crust with remaining egg wash.
6. Place the pie in the freezer for 15 minutes. Preheat the oven to 375°F, and line a baking sheet with parchment or a silicone mat.
7. Bake pie at 375°F for 1 hour, or until golden and bubbly. Internal temperature should be 175°F for a fully cooked pie. Cool completely before serving, and refrigerate any leftovers.

Makes 1 10-inch Pie