The Perfect Apple Pie

0 Preheat your oven to 375°F.
1 Cut your cold butter into cubes. In a food processor, add the cold butter, flour, sea salt, and sugar. Pulse until the butter is broken down into small, pea-sized pieces throughout the flour.
2 Slowly add the ice-cold water, starting with ⅓ cup. Pulse until the dough just begins to come together when pressed between your fingers. If it's still too dry, add 1 tablespoon of water at a time, but I wouldn't go over ½ cup total. Be careful not to overmix!
3 Remove the dough from the food processor and divide it in half. Shape each half into a disc and wrap in plastic wrap. Place in the refrigerator for 30 minutes to 1 hour to chill.
4 Meanwhile, peel, core, and thinly slice your apples. Add them to a large bowl along with the remaining filling ingredients. Mix everything together until the apples are evenly coated. *If you prefer to sauté your apples before baking, see the optional stovetop method in the recipe notes below.*
5 Roll out your first disc of pie dough on a lightly floured surface and carefully place it into your pie pan. Trim any excess dough around the edges, leaving a little overhang to seal the crust. Add your apple filling, piling the apples high in the center.
6 Roll out your second disc of dough. You can either create a lattice pie crust or place the full crust over the top and cut 4 slits to allow steam to escape. Seal and crimp the edges.
7 Whisk your egg and brush it evenly over the top crust. Sprinkle with a little granulated sugar.
8 Place your pie on a baking sheet to catch any drips and bake for 50 minutes to 1 hour, or until the crust is golden brown and the apple filling is bubbling. If the edges begin browning too quickly, loosely cover them with foil.
9 Remove from the oven and let the pie cool for at least 2–3 hours before slicing. This helps the filling thicken and set so it doesn't run everywhere when you cut into it!
10 Top with a scoop of vanilla ice cream and enjoy!