Step 1: Prepare the Dough

Begin by whisking together the flour, salt, and sugar in a large bowl. Add the cold, cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse meal with some pea-sized pieces.

Drizzle in the ice water, 1 tablespoon at a time, mixing until the dough just holds together when pinched. Be careful not to overmix—Grandma’s secret was minimal handling, which keeps the crust flaky.

Divide the dough into two equal portions, shape into disks, wrap in plastic, and refrigerate for at least 30 minutes or up to 2 days.

Step 2: Prepare the Filling

While the dough chills, peel, core, and slice the apples to about ¼-inch thickness. Toss the apple slices with lemon juice and vanilla in a large bowl.

In a separate bowl, combine the sugar, flour, cornstarch, cinnamon, nutmeg, and allspice. Add this mixture to the apples and toss gently until every slice is coated.

Step 3: Assemble the Pie

Preheat your oven to 425°F (220°C) and place a baking sheet on the lower rack to catch any drips.

Roll out one disk of dough on a floured surface to about 12 inches in diameter. Carefully transfer it to a 9-inch pie dish, pressing gently into the bottom and sides without stretching the dough.

Add the apple filling, mounding slightly in the center, and dot with the small pieces of butter.

Step 4: Create the Top Crust

Roll out the second disk of dough and either place it whole over the filling or create a lattice top for a more decorative finish. If using a whole top crust, cut several slits for steam to escape.

Trim excess dough and crimp the edges together. Brush the top with egg wash and sprinkle with coarse sugar if desired.

Step 5: Bake to Golden Perfection

Place the pie on the preheated baking sheet and bake at 425°F for 20 minutes. This initial high heat helps set the crust structure.

Reduce the temperature to 375°F (190°C) and continue baking for 30-35 minutes until the crust is golden brown and the filling is bubbling through the vents.

Shield the edges with aluminum foil if they brown too quickly.

Step 6: Cool and Serve

Allow the pie to cool on a wire rack for at least 2 hours before serving. This cooling period is crucial for flavors to develop and for the filling to set properly.