16 tablespoons unsalted butter (2 sticks), cubed and cold
1 teaspoon salt
½ cup ice water
8 large granny smith apples, peeled, cored and sliced
½ cup granulated sugar
½ cup brown sugar
2 teaspoons cinnamon
½ teaspoon nutmeg
3 tablespoons flour
2 tablespoons lemon juice (Juice from one lemon)
1-2 tablespoons butter
For the pie crust: In a large mixing bowl, mix flour, salt and cold butter, using a fork or your hands, until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time. Once the dough is workable, turn out onto a lightly floured surface and form mixture into a ball. Cut the dough in half and flatten it into two discs. Wrap each disc in plastic and refrigerate for at least one hour.
Preheat oven to 350˚F. Roll out half your dough on a floured surface to a 15-inch round. If you can’t make 15-inches, you can use some dough from the second disc. This will be the bottom crust.
Melt 1 tablespoon butter on a 12-inch cast iron pan. Swirl pan so butter coats the whole surface. Remove from heat and place the rolled out dough inside the pan. Gently press the crust into the sides of the pan.
Bake bottom crust for 10 minutes.
For the filling: Mix together sugar, cinnamon, nutmeg and flour in a large bowl. Add apple slices, lemon juice and toss until they’re coated in the sugar mixture.
Add apple filling to skillet and dot with butter.
Roll other half of pastry dough and cut into strips. Weave the strips to form a lattice on top. Trim the sides of the crust.
Bake for 45 minutes or until apples are tender and pie crust is golden brown.
Allow pie to cool for a bit and serve with ice cream.