Apple pie (double-crust apple pie)

Steps

1. Dough: mix the flour, salt, and crust sugar. Add the very cold diced butter and work with your fingertips or pulse in a food processor until you have coarse crumbs with pea-sized butter bits throughout. Drizzle in ice water spoon by spoon just until the dough holds together when pressed. Divide into two disks, making one slightly larger for the bottom, wrap tightly in plastic, and chill in the refrigerator for at least 1 hour.
2. Filling: peel, quarter, and core the apples, then slice them 6 mm (1/4 in) thick. In a large bowl, toss them with the lemon juice, both sugars, the filling flour, cinnamon, and nutmeg.
3. Roll out the larger dough disk into a 30 cm (12 in) circle, about 3 mm thick, and line a 23 cm (9 in) pie dish, letting the excess hang over the edges. Mound the apples tightly into the crust, leaving any pooled liquid behind in the bowl, and dot the top with the diced filling butter.
4. Roll out the second disk into a 28 cm (11 in) circle and drape it over the apples. Trim both crusts to 1.5 cm (5/8 in) beyond the rim of the dish, fold them together underneath toward the inside, and crimp the edges with your fingers to seal. Cut four or five vent slits into the top crust and refrigerate the assembled pie for 20 minutes.
5. Position an oven rack in the lower third of the oven with a baking sheet underneath and preheat to 220 °C (425 °F). Beat the egg with a spoonful of water, brush the top crust all over, and sprinkle with coarse sugar.
6. Bake for 20 minutes at 220 °C (425 °F) until the pastry begins to color, then reduce the heat to 190 °C (375 °F) and bake for 40 to 50 minutes longer, until the crust is deep golden brown and thick juices bubble through the vents. Shield the edges with a strip of aluminum foil if they brown too quickly.
7. Let cool on a wire rack for at least 3 hours before slicing: the apple syrup sets as it cools, preventing it from running all over the plate. Serve warm or at room temperature, topped with a scoop of vanilla ice cream.