Whisk together 1+2/3 cup (8 oz) AP flour, 1 tbsp sugar, 1 tsp kosher salt.
Cut 2 sticks butter into 1/2″ cubes and toss into flour mixture. With fingertips, smash each cube flat.
Slowly stir in 1/2 cup cold tap water, kneading dough against sides of bowl until a shaggy ball forms. Refrigerate briefly if necessary to cool to 65-70F.
On a generously floured surface, roll into 10”x15” rectangle. Accordion-fold in 4 segments, then fold once lengthwise. Divide in half. Refrigerate briefly if necessary.
On a generously floured surface, roll one into 14” circle for a 9” pan, cutting edges to 1” past lip. Roll rest of dough into 9”x15” rectangle for eventual strips. Cover with plastic and refrigerate 2 hours to overnight.
Peel, core, and thinly slice 6-8 medium apples (Jonagold, Granny Smith, Honeycrisp, etc).
Pour over 2 tbsp lemon juice. Combine 1/2 cup sugar, 2 tbsp flour, 2 tbsp cornstarch, 1/4 tsp salt, 1 tsp cinnamon, 1/2 tsp nutmeg, then stir in.
Spoon filling into pie pan. Dot with 2 tbsp butter diced.
Weave lattice of pastry on top. Brush top crust with 1 egg white + 1 tbsp water. Sprinkle with coarse sugar.
Place on baking sheet. Bake for 20 minutes at 425 F, then for 40 minutes at 375 F. Halfway through, cover edges with foil to prevent excess browning. Done when bubbling vigorously.
Let cool completely.
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