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Combine flour and salt in a large bowl or your food processor.
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Add butter cubes and either cut into flour using a pastry cutter or pulse in the processor until it forms small pea-like clumps.
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Add ice water and mix until dough forms a large ball (do not over mix). This is best done manually that way the dough is not overworked and will be flaky after baking.
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Separate dough into two balls and gently flatten. Wrap disks in plastic wrap and refrigerate for at least 30 minutes.
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While your dough is chilling, make the filling. Peel, core, and chop apples into small one inch chunks. Add to a large bowl. Toss apples with lemon juice.
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Add brown sugar, corn starch, vanilla, cinnamon, and nutmeg. Toss until all the apples are coated; set bowl aside.
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Preheat your oven to 350F degrees. Line a 10x15 inch jelly roll pan (rimmed baking sheet) with parchment paper and lightly spray the edges of the pan with non-stick cooking spray.
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Working with one pie dough disk at a time, roll the dough out into an 18×13-inch rectangle, on a lightly floured surface. Carefully place the dough into the jelly roll pan.
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Spread filling evenly on top of crust.
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Roll out the 2nd pie dough disc into size as the first. Drape the top crust over filling and fold the bottom crust’s overhang over the edges. Fold the crust overhand and pinch edges shut. Cut slits into the top of the crust.
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In a small bowl whisk the egg, then brush the top of the crust with a thin layer. Sprinkle with cinnamon and sugar.
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Bake pie for 45-50 minutes or until crust is golden brown.
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Once done, allow to cool for 30 minutes before slicing into 16 squares.