For the crust:

3 ¾ cups (470 g) all-purpose flour

1 ½ tbsp sugar

1 ½ tsp table salt

3 sticks (12 oz / 340 g) unsalted butter, cubed and cold

¾ cup very cold water

For the filling:

3 ½ to 4 lbs apples, peeled, cored, and chopped into ½-inch chunks (about 10 cups)

Squeeze of lemon juice

⅔ to ¾ cup sugar

3 tbsp cornstarch

1 tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp ground allspice

⅛ tsp table salt

To finish:

2 tbsp heavy cream or 1 egg beaten with 1 tbsp water

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Make the crust: Whisk together flour, sugar, and salt. Cut in cold butter until pea-sized pieces form. Stir in ½ cup cold water, adding more as needed until dough comes together. Divide into two pieces (one slightly larger), shape into rectangles, wrap, and chill at least 2 hours.
Prepare the filling: Toss apple chunks with lemon juice. In a bowl, mix sugar, cornstarch, cinnamon, nutmeg, allspice, and salt, then combine with apples.
Assemble: Preheat oven to 375°F (190°C). Line a 10×15-inch baking sheet with parchment. Roll larger dough piece into an 18×13-inch rectangle and fit into the pan. Keep chilled. Roll second piece into a 16×11-inch rectangle. Spread apple filling evenly over crust, top with second sheet of dough, trim, and seal edges. Brush with cream or egg wash and cut steam slits.
Bake: Place pan on a larger baking sheet to catch drips. Bake 40–45 minutes until crust is golden and filling bubbles through slits.
Cool: Let cool on a rack at least 45 minutes before cutting into squares.

Add a splash of bourbon or vanilla extract to the filling for extra depth.

Mix tart and sweet apple varieties for best flavor.

Sprinkle coarse sugar on top crust before baking for added crunch.

To prevent soggy crust, bake on a preheated baking sheet.

Pie can be made a day ahead and reheated before serving.