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Like many other American favorites, apple pie's origins pull from all over the world.
1/2 pounds all-purpose flour
2 sticks cold unsalted butter, cubed
1 cup ice-cold water
5-7 Golden Delicious apples, peeled, cored and thinly sliced
1 cup sugar
2 tablespoons cinnamon
Freshly grated nutmeg
Salt, to taste
1 egg, whisked
Preheat oven to 350°F.
Add flour and butter to a medium mixing bowl, and use a fork to combine. Continue to work with the fork, or switch to a pastry cutter to finish combining.
Add 3 tablespoons of cold water and use hands to continue to combine, working the dough as little as possible. Add more water as needed to get to a smooth consistency.
Transfer dough to a flat surface and divide in half, leaving a little more dough in one half so it's a 60/40 split. Flatten each piece slightly and place in fridge to cool.
In a large bowl, combine the sliced apples with sugar, cinnamon, nutmeg and salt. Set aside while you prepare the rest of the pie.
Remove dough from fridge onto a floured surface. Use a rolling pin to roll out the larger piece so it is a few inches larger in circumference than your pie plate. Place dough onto pie plate and gently mold it to the dish.
Roll out the smaller piece of dough and cut into strips for the lattice.
Place apples into pie dish. Place the shortest dough strips along the sides first, then work up to using the longest strips for the middle. Fold back every other strip, and place more strips down to crisscross the first strips. Unfold the folded strips to cover the new strips, continuing to weave together to form a lattice pattern.
Cut excess dough from around the edges and carefully smooth out. Use fingers to crimp the edges.
Brush egg wash over top of crust. Bake for 1 hour, then let rest for 25 minutes before slicing and serving.
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