Preparation Steps

• For the crust: In a large bowl, whisk together flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter.
• Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
• For the filling: In a large bowl, toss the sliced apples with granulated sugar, cinnamon, nutmeg, flour, and lemon juice until evenly coated.
• Preheat oven to 375°F (190°C). Grease a 9-inch pie plate.
• On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer it to the prepared pie plate and press it into the bottom and up the sides.
• Pour the apple filling into the pie crust. Dot with a few small pieces of butter if desired.
• Roll out the second disc of dough. You can either place it over the filling as a solid top crust (cutting vents) or cut it into strips to create a lattice top.
• Crimp the edges of the pie crust to seal. You can brush the top with a little milk and sprinkle with sugar for a nice finish.
• Bake for 40-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely tent it with foil.
• Let the apple delight cool completely before slicing and serving.