Prepare the Filling
Prep the apples: Peel, core, and slice all 6 Granny Smith apples thinly. Toss with a splash of lemon juice to prevent browning.
Cook down: In a pan over medium heat, combine the sliced apples, olive oil, dark brown sugar, and ground cinnamon.
Simmer: Cook for 1–2 minutes, then turn the heat down to low/simmer. Let the apples cook down until tender and juicy (relying solely on their natural juices).
Pulse (optional texture step): Transfer the cooked apples into a blender/food processor and give them a few quick pulses so the filling has small bite-sized chunks rather than large slices.
Chill: Place the filling in the refrigerator to cool (alongside the dough).
Make the Dough
Combine dry ingredients: In a mixing bowl, mix together 2 ½ cups of flour and ½ tsp of salt.
Cut in cold butter: Take the cold butter from the freezer, cut it into chunks, and work it into the flour until the mixture resembles coarse crumbs.
Add cold water: Gradually pour in ice-cold water a little at a time while mixing, until the dough just comes together into a solid ball (you will use roughly ½ to ¾ cup of water).
Chill: Wrap the dough tightly and place it in the refrigerator to rest and chill.
Assemble the Pie
Roll out bottom crust: Lightly flour your work surface. Roll out a portion of the dough large enough to line your pie dish with enough overhang to fit the depth of the pan. Place it into the pie dish.
Prepare lattice strips: Roll out the remaining dough and cut even strips (a serrated/bread knife works well as a guide).
Fill: Pour the chilled apple filling evenly into the prepared pie shell.
Weave the top: Lay the dough strips across the filling in an alternating checkered lattice pattern. Trim off any excess dough around the edges.
Finish & Bake
Egg wash & sugar: Whisk 1 egg white with a splash of water until frothy. Liberally brush over the lattice crust, then dust generously with granulated sugar for sweetness and a golden finish.
Bake: Bake for 40 to 50 minutes (start checking at 40 minutes) until the crust is golden brown and the filling is bubbling.
Cool: Let it rest for at least 5 minutes before slicing and serving.
