Instructions

1. Begin by preparing the pie crust. In a large mixing bowl, combine 2 1/2 cups of all-purpose flour, 1/2 cup of sugar, and 1/4 teaspoon of salt. Mix well to ensure the dry ingredients are evenly distributed.
2. Add 1 cup of chilled and diced unsalted butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
3. Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overwork the dough. Once formed, divide the dough in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
4. While the dough is chilling, prepare the apple filling. Peel, core, and slice 6 to 8 apples. You can use a mix of tart and sweet apples for the best flavor.
5. In a large bowl, combine the sliced apples with 1/4 cup of sugar, 1 teaspoon of ground cinnamon, and 1 tablespoon of lemon juice. Toss the mixture gently until the apples are evenly coated. Set aside to allow the flavors to meld.
6. Preheat your oven to 425°F (220°C) while the filling sits. This will ensure the pie bakes evenly.
7. Once the dough has chilled, take one disc out of the refrigerator. On a floured surface, roll out the dough into a circle about 12 inches in diameter. Carefully transfer the rolled dough to a 9-inch pie pan, pressing it gently into the bottom and sides.
8. Pour the prepared apple filling into the pie crust, spreading it evenly. Make sure to layer the apples for an even distribution of flavor.
9. Take the second disc of dough from the refrigerator and roll it out in the same manner as the first. Place it over the apple filling. You can either cut slits in the top crust to create a lattice effect or simply cover the pie completely. If covering completely, make sure to cut a few slits to allow steam to escape.
10. Trim any excess dough from the edges, then crimp the edges of the pie crust together to seal. Beat the egg in a small bowl and brush it over the top crust for a golden finish.
11. Bake the pie in the preheated oven for 45 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust brown too quickly, cover them with strips of aluminum foil.
12. Once baked, remove the pie from the oven and allow it to cool on a wire rack for at least 15 minutes before slicing. This will help the filling set up slightly.
13. Serve warm or at room temperature, and enjoy Grandma Opie's delicious apple pie with a scoop of vanilla ice cream or a dollop of whipped cream!