How to Pick the Best Apples for Pies, Doughnuts and More Fall Baking Recipes

goodmorningamerica.com

Samantha Snook Korkosz

2 ½ cups all-purpose flour

3 tablespoons granulated sugar, divided

1 teaspoon kosher salt

18 tablespoons (2¼ sticks; 255 g) chilled unsalted butter, cut into ¼-inch cubes

6 to 8 tablespoons (90 to 120 ml) ice water

Milk for brushing over crust

subheading: For the filling:

2 ½ pounds firm-tart apples, peeled, cored, and cut into ½-inch-thick wedges

2 ½ pounds firm-sweet apples, peeled, cored, and cut into ½-inch-thick wedges

⅓ cup granulated sugar

2 tablespoons firmly packed light brown sugar

1 ½ tablespoons freshly squeezed lemon juice

½ teaspoon ground cinnamon

½ teaspoon kosher salt

1 ½ tablespoons cornstarch

Directions at goodmorningamerica.com

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