This is ‘Golden Magic’—incredibly easy, wonderfully satisfying, and disappears quickly!

In a large bowl, combine flour, salt, and sugar. Cut in butter until mixture resembles coarse crumbs.

Stir in water, a tablespoon at a time, until mixture forms a ball. Divide dough in half and shape into discs. Wrap in plastic and refrigerate for at least 1 hour.

Preheat oven to 425°F (220°C).

Roll out one dough disc on a floured surface to fit a 9-inch pie dish. Place crust in pie dish and trim excess.

In a large bowl, toss apples with sugar, flour, cinnamon, and nutmeg. Pour into crust and dot with butter.

Roll out second dough disc and cut into strips for a lattice crust. Lay strips over the filling, weaving them to form a lattice.

Mix egg yolk and milk, and brush over crust.

Bake in preheated oven for 15 minutes. Reduce temperature to 350°F (175°C) and continue baking for 35 to 45 minutes, until apples are soft and crust is golden brown.

Cool on a wire rack before serving.

For a twist, try adding a handful of cranberries or raisins to the apple filling for a burst of flavor. If you prefer a sweeter pie, use a mix of sweet and tart apples, such as Granny Smith and Honeycrisp. For those who enjoy a bit of crunch, sprinkle some chopped walnuts or pecans over the filling before adding the lattice crust. To make the pie vegan, substitute the butter with a plant-based alternative and use a non-dairy milk for the egg wash.