In a medium-sized bowl mix flour, salt and sugar. Using a sharp knife cut frozen plant butter into small ½ inch cubes. With a pastry cutter or a fork cut the butter into the flour until it resembles pea sized crumbs. A way to tell if it’s done is to squeeze a handful together. If it forms a clump in your hand it is mixed.

Pour in ⅓ cup of water and the lemon juice. Using a fork, fold together until your dough has a shaggy texture. If there is still a lot of loose flour, add in more water 1-2 tablespoons at a time. It should still look rather crumbly and will be somewhat dry at this point. If it is not holding together when you pick up a handful and squeeze it together it needs more water.

Take a large handful of the dough and gently form it into a ball. Repeat so you have two dough balls.** Place each ball onto a sheet of wax or parchment paper. Flatten each ball into a disc about 1 inch thick. Wrap both in plastic wrap and place in the fridge to rest for 30 minutes to 1 hour.

When you’re ready to make your pie, remove dough from the fridge for 5-10 minutes before rolling out. Using a rolling pin and a well-floured surface, roll to 12–14-inch crust. I make mine just under ¼ inch thick and 12 inches across. Gently flip the crust into a 9 inch pie plate.

Roll out top crust when you are ready to weave the top crust. Roll it out and use a pastry cutter or a butter knife to cut into ½-1-inch strips to make a lattice top.

Preheat the oven to 350F.

Dice and peel apples. Measure the sliced apples, white and brown sugar, cinnamon and nutmeg lemon juice and salt into a saucepan. Cook together and stir over medium heat until apples start to soften and juices are bubbling.*

Add in the ¼ cup water mixed with cornstarch. Stir occasionally and cook until it starts to bubble. Remove from heat let cool for 5 minutes before pouring into bottom crust.

Finish rolling out the top crust and place on top of the pie. I like to do a lattice top then mix together the egg white and the 1 TBSP water and brush top with egg wash. Then tent the edges of the pie with a 3–4-inch strip of foil.

Bake for 45 minutes at 350F and then gently remove the foil.***

Bake additional 10-20 minutes so that you have a flaky crust that is puffy and golden brown. Remove from oven and serve warm. If serving the next day you can reheat it by placing it in the oven at 300F for 10-15 minutes, the top should feel warm.