Instructions
Make the Crust: In a large bowl, whisk together flour, sugar, and salt. Cut the cold butter into the flour mixture using a pastry cutter or fork until the mixture resembles coarse crumbs with pea-sized butter pieces. Gradually add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Divide the dough into two portions, one slightly larger than the other. Flatten each into a rectangle, wrap in plastic, and refrigerate for at least one hour.
Prepare the Filling: Peel and core the apples, then slice them thinly for even cooking. In a large bowl, combine the sliced apples with both sugars, flour, cinnamon, nutmeg, allspice, lemon juice, and vanilla extract. Toss everything together until the apples are evenly coated. Let the mixture sit for fifteen minutes to allow the juices to develop and the flavors to meld.
Assemble the Pie: Preheat your oven to 375°F (190°C). Lightly grease your jelly roll pan. On a floured surface, roll out the larger portion of dough into a rectangle slightly larger than your pan. Carefully transfer it to the pan, pressing it into the corners and up the sides. The dough should come up about halfway on the sides.
Spread the apple filling evenly over the crust, distributing the fruit to all corners. Dot the top with small pieces of butter. Roll out the remaining dough and cut it into strips for a lattice pattern, or roll it into a full sheet for a traditional top crust with vents.
Create the Lattice: Lay strips of dough across the filling in one direction, spacing them about one inch apart. Fold back every other strip halfway and lay another strip perpendicular. Unfold the folded strips over the new strip. Repeat this weaving process until the entire pie is covered. Trim excess dough and crimp the edges to seal. Brush the lattice with beaten egg for a beautiful golden finish.
Bake: Bake for fifty to sixty minutes until the crust is deep golden brown and the filling is bubbling through the lattice. If the edges brown too quickly, cover them with aluminum foil strips. Allow the pie to cool completely on a wire rack, at least two hours.
Make the Glaze: Whisk together powdered sugar, milk, vanilla extract, and salt until smooth and pourable. Drizzle the glaze over the cooled pie in a decorative pattern.
Tips for Success
Use a mix of tart and sweet apples like Granny Smith and Honeycrisp for the best flavor and texture. Keep your dough cold while working for the flakiest crust.
Storage
Store covered at room temperature for two days or refrigerate for up to five days. Serve at room temperature or slightly warmed.
