Using a food processor, add flour, brown sugar and salt; pulse until well combined.

Cut butter into small cubes and add to the food processor; pulse until a crumbly mixture forms.

Add ½ cup of water and pulse until well combined. Continue adding water 1 Tbsp at a time (and pulsing) until dough comes together in a ball.

Divide dough into 2 equal pieces. Flatten each piece into a disc and wrap individually with plastic wrap. Refrigerate for at least 2 hours. (Note: Dough can be made the day before and refrigerated overnight.)

Preheat oven to 375°F.

Using a large bowl, add sliced apples, sugars, cinnamon, salt, nutmeg, ginger and cornstarch; stir until well combined.

Working on a well-floured surface, roll one piece of pie dough into a 12” circle.

Press dough into bottom and sides of a 10” cast iron skillet. If there is any overhang on the edges, fold excess dough under or just pinch it off.

Transfer apple mixture into the skillet.

Roll remaining piece of dough into a 12” circle. Use a pizza wheel or sharp knife to cut dough into 1” strips. Layer strips on top of apple filling in a lattice design.

Using a small bowl, whisk egg together with 1 Tbsp of water. Brush mixture on top of pie. Sprinkle top of pie generously with coarse sugar.

Bake for 30 minutes.

Reduce oven temperature to 350°F and continue baking for 15-20 minutes, or until top is golden brown. Let pie cool for at least 60 minutes before slicing.

{Optional} Serve with a scoop of vanilla ice cream.

Note: I recommend using a combination of types of apples. For this recipe, I used 4 Granny Smith apples and 3-4 Honeycrisp apples.