Step 1

Make the Flaky Pie Crust. In a large bowl, combine the all-purpose flour, salt, and brown sugar.

Step 2

Add the cold butter cubes to the flour mixture. Using a pastry blender or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.

Step 3

In a separate small bowl, whisk together the beaten egg and apple cider vinegar.

Step 4

Gradually pour the egg-vinegar mixture into the flour mixture while stirring with a fork.

Step 5

Add the ice water, one tablespoon at a time, until the dough comes together. It should be slightly moist but not sticky.

Step 6

Divide the dough into two equal portions and shape each portion into a disk.

Step 7

Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.

Step 8

In a large mixing bowl, combine the thinly sliced Granny Smith and Pink Lady apples.

Step 9

In a separate bowl, mix together the granulated sugar, brown sugar, all-purpose flour, lemon juice, lemon zest, cinnamon, nutmeg, and salt.

Step 10

Sprinkle the sugar mixture over the sliced apples and toss gently to ensure all slices are evenly coated.

Step 11

Preheat your oven to 375 degrees F (190 degrees C) and place an oven rack in the bottom third of the oven.

Step 12

On a floured surface, using a rolling pin to roll out one of the chilled pie crust disks into a 12-inch circle.

Step 13

For the bottom crust – Carefully transfer the rolled-out dough to a 9-inch pie pan, allowing the excess dough to hang over the edges.

Step 14

Spoon the apple mixture into the pie shell, spreading it evenly.

Step 15

Roll out the second chilled pie crust disk into a 12-inch circle and use it to cover the top of the pie. You can either place it as a full top crust or create a lattice pattern for a decorative touch.

Step 16

Trim the excess dough from the edges of the pie using a sharp knife and crimp the edges to seal the pie

Step 17

Brush the top of the crust with melted butter.

Step 18

In a small bowl, combine the granulated sugar and ground cinnamon for the topping. Sprinkle this mixture over the pie.

Step 19

Cover the edges of the crust with a pie shield or aluminum foil to prevent excessive browning.

Step 20

Place the pie on a preheated baking sheet lined with parchment paper to catch any drips.

Step 21

Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. f

Step 22

If the crust starts to brown too quickly, tent the pie with aluminum foil.

Step 23

Cool: Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving. Or serve warm with a scoop of vanilla Ice Cream!