1-First Step: Mix 2 1/2 cups all-purpose flour, 1 teaspoon salt, and 1 tablespoon sugar in a large bowl. Cut in 1 cup cold cubed unsalted butter with a pastry blender until pea-sized crumbs form. This keeps the crust tender.

2-Second Step: Sprinkle 6-8 tablespoons ice water, one tablespoon at a time, stirring gently until dough holds together. Divide into two disks, wrap in plastic, and chill for 1 hour. Cold dough prevents tough crust.

3-Third Step: Peel, core, and slice 8-10 apples into 1/4-inch thick pieces (8 cups total). Toss with 3/4 cup sugar, 2 tablespoons lemon juice, 2 tablespoons cornstarch, 1 teaspoon cinnamon, and 1/4 teaspoon salt. Let sit 15 minutes to release juices. For extra insurance against runniness, pre-cook in skillet over medium heat for 5-7 minutes until slightly softened and thickened.

4-Fourth Step: Roll out one chilled dough disk on a floured surface to a 12-inch circle, 1/8-inch thick. Fit into a 9-inch pie plate, trimming overhang to 1/2 inch. Add cooled filling.

5-Fifth Step: Roll out second disk similarly. Place over filling, trim, crimp edges, and cut 4-5 vents. Brush with egg wash (1 beaten egg + 1 tablespoon milk). Sprinkle with coarse sugar if desired.

6-Sixth Step: Bake at 425°F for 20 minutes on lowest rack with a foil-lined sheet below to catch drips. Reduce to 375°F for 40-50 minutes until crust is deep golden and filling bubbles. Use pie shield after 20 minutes. Total bake: 60-70 minutes.

7-Final Step: Cool on wire rack 3-4 hours before slicing. Serve warm with vanilla ice cream or homemade whipped cream. Adapts easily: use gluten-free flour in crust or vegan butter throughout.