Apple Pie Pies for 8 Servings: Buttery Crust

Instructions:

1. Cube your 225g of butter into small pieces and place them in the freezer for 20 minutes until rock hard. Note: This prevents the fat from melting into the flour during mixing.
2. In a large bowl, whisk together 315g flour, 5g sea salt, and 15g granulated sugar.
3. Use a pastry cutter or your fingertips to work the frozen butter into the flour until you see pea sized lumps.
4. Mix 120ml ice water with 15ml vinegar, then drizzle it in slowly, tossing with a fork until the dough just holds together when squeezed.
5. Divide the dough into two disks, wrap tightly, and refrigerate for at least 1 hour. Note: This relaxes the gluten so the crust doesn't shrink in the oven.
6. Peel and slice 1.2kg of apples, then toss with 150g brown sugar, 30g cornstarch, 5g cinnamon, 2g nutmeg, and 15ml lemon juice until every slice is glossy and coated.
7. On a floured surface, roll one disk to 3mm thickness and fit it into your dish, leaving a 2cm overhang.
8. Pour the apple mixture into the base, then roll out the second disk and place it on top, crimping the edges until the seal is tight and decorative.
9. Whisk the egg and 15ml water, brush it over the entire top, and sprinkle with 10g sanding sugar until it looks like a sparkling jewel.
10. Bake at 200°C for 20 minutes, then reduce to 180°C and bake for another 35 minutes until the crust is deep mahogany and juices are bubbling slowly.