The Best Classic Apple Pie

First, make the pie dough. Add the flour, granulated sugar, and salt to a food processor and pulse to combine. Add the butter cubes and pulse until the mixture resembles wet sand and starts to clump together, about 20 seconds.

Add 3 tablespoons of the ice water (or vodka), then pulse until a dough begins to form a ball around the blade, about 20 seconds. If your dough doesn’t come together, add another tablespoon of liquid and pulse again.

Turn the dough out onto a clean work surface and divide it into two equal pieces. Flatten each piece into a 1-inch-thick oval disc, then wrap in plastic wrap. Refrigerate for at least 30 minutes (and up to 3 days).

Next, make the apple filling. Peel and core the apples, then slice them into thin slices about ¼-inch thick. For a truly packed-in apple filling, cut the slices in half—this will help you be able to pack in more apples into your pie.

Add the apples into a large mixing bowl along with the brown sugar, flour, lemon juice, vanilla, cinnamon, ginger, nutmeg, and salt. Toss to combine and set aside

Remove both pie discs from the fridge and set on the counter to soften for 5 minutes. Lightly dust a clean work surface with flour, unwrap one dough disc, and place it onto the surface. Dust with more flour and use a rolling pin to roll out the dough into a roughly 12-inch circle, dusting the top and underside with more flour as needed. Carefully roll up the dough around your rolling pin like a scroll, then drape it into a 9-inch pie pan. Press the dough into the bottom and sides of the pie dish, then use scissors to trim around the edges of the pie crust, leaving a ½ inch overhang.

Pour the apple filling into the pie pan, then set aside while you roll out your second dough disc. Dust your work surface with more flour and use a rolling pin to roll out the second dough disc into a roughly 12-inch circle, dusting the top and underside with more flour as needed. Carefully transfer the top pie crust over the apples and trim the excess crust to match the bottom pie crust. Use your fingers to smoosh the two crusts together, rolling them in and underneath like a scroll to form a thick edge around the rim of your pie dish. Use your index finger on one hand and your peace fingers on the other hand to create a crimp around the edge of the pie. Use a sharp knife to cut 5 vents into the top of the pie.

In a small bowl, whisk the egg with 2 tablespoons of water. Use a pastry brush to brush the top of the pie with the egg wash. If desired, sprinkle all over with coarse sugar. Place the pie into the freezer to chill while your oven preheats (this will keep the pie dough from becoming too soft at room temperature).

Preheat the oven to 375°F. Once heated, remove the pie from the fridge and bake until the crust is golden brown and the apples are bubbling, about 1 hour. Remove the pie from the oven and allow it to cool on a cooling rack for at least 1 hour, then serve!