Add diced cold butter. Using your fingertips or a pastry cutter, work it into the flour until the mixture resembles coarse sand.
Add ice water gradually, stirring with a fork until the dough begins to come together. Do not overwork the dough.
Divide the dough in half, shape into discs, wrap in plastic, and refrigerate for at least 1 hour.
2️⃣ Prepare the Filling
In a large bowl, toss the sliced apples with sugar, flour, cinnamon, nutmeg (if using), salt, and lemon juice. Set aside to allow the flavors to meld while rolling out the dough.
3️⃣ Roll Out the Crust
On a floured surface, roll out one dough disc into a circle large enough to fit a 9-inch pie pan. Transfer to the pan and trim any overhang. Prick the base lightly with a fork.
4️⃣ Assemble the Pie
Pour the apple mixture into the pie crust and spread evenly. Dot with small butter pieces.
Roll out the second dough disc and place it over the filling. Trim excess, seal the edges, and crimp as desired.
Cut slits or poke holes in the top crust to vent steam. Brush with beaten egg and sprinkle with sugar.
5️⃣ Bake the Pie
Preheat the oven to 190°C (375°F) or 180°C fan-forced.
Bake for 45–50 minutes, or until the top crust is golden and the filling is bubbling through the vents.
If the crust browns too quickly, cover the edges with foil halfway through baking.
6️⃣ Rest and Serve
Let the pie cool for 15–20 minutes before slicing to allow the filling to set.
Serve warm or at room temperature. Add a scoop of vanilla ice cream or whipped cream if desired.
