Start by making the pie crust, the base of your apple pie. Mix cold flour, butter, and a little salt in a bowl or food processor. Cut the butter into the flour until it looks like small crumbs. Slowly add cold water, one spoon at a time, and mix gently until the dough sticks together. Divide the dough into two parts, roll them into flat circles, wrap in plastic, and put them in the fridge for at least an hour. This helps make a flaky, buttery crust that goes perfectly with the warm apple filling.

While the dough cools, make the apple filling. Peel, core, and slice the apples evenly, about 1/4 inch thick so they cook well. Mix the slices in a bowl with sugar, cinnamon, nutmeg, and a bit of lemon juice to balance the sweetness. Let it sit for a few minutes to bring out the apples' natural flavors and juices, which will taste delicious in the pie.

When the dough is ready, sprinkle a little flour on your surface and rolling pin. Roll out one piece of dough into a big circle, about 12 inches wide and thin like paper. Gently place it in your pie dish and press it into the edges. Cut off any extra dough, but leave about half an inch around the edges so you can seal it later. Now your bottom crust is ready for the apple filling!

Pour your prepared apple filling into the pie dish with the bottom crust, and spread it out evenly. Roll out the second piece of dough and place it on top of the filling. Press the edges of the top and bottom crusts together to seal them, and make a pretty pattern if you want. Use a knife to cut small slits in the top so steam can escape while it bakes.

Before transferring the pie to the oven, brush the top crust with a light coating of egg wash using your pastry brush. This will give the pie a golden, glossy finish when baked. For extra sweetness and texture, sprinkle a thin layer of sugar over the top. These small details enhance the visual appeal and flavor of your masterpiece.

Set your oven to 375°F (190°C) and put the pie on the middle rack. Bake for 50 to 60 minutes, until the crust is golden brown and you see the filling bubbling through the slits. Check the pie while it bakes so it doesn’t get too dark. If the edges start to brown too much, cover them with foil. Soon, your kitchen will smell like apples and spices, letting you know the pie is almost ready.

When the pie is fully baked, take it out of the oven and let it cool on a wire rack. This helps the filling firm up, so it’s easier to cut. Serve the apple pie warm or at room temperature with a scoop of vanilla ice cream or some whipped cream. Enjoy your homemade dessert.