• Combine 2 1/2 cups flour, the butter and salt in a food processor. Pulse until crumbs are the size of peas. With machine running, slowly pour in 1/4 to 1/2 cup ice water, until dough just comes together (squeeze a bit between your hands to see if it holds). Form into 2 equal rounds, wrap in plastic wrap and refrigerate 2 hours.

  • Heat oven to 375°. On a lightly floured surface, roll one round of dough to fit inside a 9 x 2-inch deep pie dish. Refrigerate 15 minutes.

  • Combine apples, sugar, 3 tbsp flour, lemon juice, cinnamon, nutmeg, allspice and salt. Transfer to pie dish. Roll out second crust and place on top of pie. Pinch edges of both crusts together, then crimp. Brush top and edges with egg, then sprinkle on turbinado sugar.

  • Bake 30 minutes. Carefully wrap foil around edges of crust to prevent burning, then bake another 30 minutes, until golden brown. Cool completely on a wire rack before slicing.

Nutrition Facts

310 calories; 16 g total fat; 40 g carbohydrates; 4 g protein;