- 2 1/2 cups (625 mL) all-purpose flour
- 2 tbsp (30 mL) Lantic Natural Granulated Sugar
- 1 tsp (5 mL) salt
- 1 cup (250 mL) cold unsalted butter, cut into pieces
- 1/3 cup (75 mL) ice water
- 8 Granny Smith apples, peeled and sliced
- 1/2 cup (125 mL) Lantic Brilliant Yellow Sugar
- 1/4 cup (60 mL) Lantic Natural Granulated Sugar, divided
- 1/4 cup (60 mL) cornstarch
- 2 tsp (10 mL) ground cinnamon
- 1/4 tsp (1 mL) ground nutmeg
- 1/4 tsp (1 mL) salt
- 1 tbsp (15 mL) cold butter, cubed
- 1 egg white
- 1 tbsp (15 mL) water
- Pie Crust: Place the flour, sugar and salt in a food processor. Pulse until well combined. Add the butter and pulse until crumbly. With the motor running, slowly pour the ice water into the food processor until the dough forms a ball. Portion the dough into 2 disks and wrap well. Refrigerate for at least 1 hour and up to 2 days.
- Filling: Toss the apples with the yellow sugar, 3 tbsp (45 mL) granulated sugar, cornstarch, cinnamon, nutmeg and salt; stir in butter and set aside. In a separate bowl, beat the egg white with the water; set aside.
- Preheat the oven to 350°F (180°C). Arrange the rack to the lowest position in the oven. Roll out one of the disks on a lightly floured surface to line the bottom and sides of a deep-dish, 9-inch (23 cm) pie plate. Scrape the filling into the pie shell, mounding in the center. Brush the edge of the pie pastry with the egg wash.
- Roll the remaining disk into a 12-inch (30 cm) round; drape over the apple filling. Press along the moistened rim to seal the two pieces of dough together. With a paring knife, trim the dough to be flush with the rim. Seal the two pieces of the piecrust together by crimping the edge with a thumb and forefinger or a fork. Brush the top with egg wash. Cut 2 small vent holes in the center of the pie. Sprinkle with the remaining granulated sugar.
- Bake for 60 minutes or until the piecrust is golden brown and the juices are bubbling. Transfer to a wire rack to cool completely.
- Tip: The pie will slice easily if it is completely cooled, about 4 hours. The pie can be served warm but it may be more difficult to slice.