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    "times": {
      "prepMin": 45,
      "cookMin": 50,
      "totalMin": 95
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    "ingredients": [
      "6 medium apples, peeled, cored, and sliced",
      "1 large egg",
      "1 cup unsalted butter, cold and cubed",
      "1/2 cup ice water",
      "2 1/2 cups all-purpose flour",
      "1 teaspoon ground cinnamon",
      "3/4 cup granulated sugar",
      "1/4 cup packed brown sugar",
      "1 tablespoon fresh lemon juice",
      "1/4 teaspoon ground nutmeg",
      "2 tablespoons cornstarch",
      "1 teaspoon vanilla extract",
      "1 teaspoon kosher salt"
    ],
    "steps": [
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        "text": "In a large bowl, whisk the flour and salt.\nCut in the cold butter until the mix looks like coarse crumbs with some pea-size bits.\nDrizzle in the ice water a little at a time, tossing with a fork, until the dough just holds when squeezed.\nDivide into 2 disks, wrap, and chill at least 1 hour."
      },
      {
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        "text": "Peel, core, and slice the apples. Add them to a large bowl.\nToss with the lemon juice.\nAdd the sugar and brown sugar, cinnamon, and nutmeg, then the cornstarch. Stir in the vanilla. Toss until coated."
      },
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        "text": "Heat the oven to 425°F. Set a baking sheet on the middle rack to catch drips.\nRoll out the bottom crust and fit it into a 9-inch pie dish. Fill with the apples, mounding slightly in the center.\nRoll the top crust, lay it over the filling, seal and crimp the edges, then cut a few steam vents.\nBeat the egg with a splash of water and brush the top lightly."
      },
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        "text": "Bake 20 minutes at 425°F, then lower to 375°F and bake until the crust is deep golden and the filling bubbles through the vents, 30 to 40 minutes more.\nIf the edges brown too fast, tent them loosely with foil for the last stretch.\nCool at least 3 hours so the filling sets before slicing."
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