Make the pie dough: In a large Mixing Bowl, whisk together the 2 ½ cups harina para todo uso más para espolvorear, 1 tbsp azúcar granulado, and 1 tsp sal. Add the cold 1 cup mantequilla sin sal fría, cortada en cubos de ½ pulgada cubes and use a pastry cutter (or your fingertips) to cut the 1 cup mantequilla sin sal fría, cortada en cubos de ½ pulgada into the 2 ½ cups harina para todo uso más para espolvorear until the mixture resembles coarse crumbs with some pea-sized pieces remaining — those 1 cup mantequilla sin sal fría, cortada en cubos de ½ pulgada chunks are what make the crust flaky.

Drizzle in the 6 tbsp agua helada one tablespoon at a time, stirring gently with a Dipping Fork after each addition, until the dough just starts to come together. It should hold when you pinch it but not feel wet or sticky. You may need up to 2 tbsp more 6 tbsp agua helada depending on humidity.

Divide the dough into two equal discs, flatten each slightly, and wrap tightly in Plastic Wrap. Refrigerate for at least 1 hour (or up to 2 days). Cold dough is essential for a flaky crust — don't skip this step.

Make the filling: In a large Mixing Bowl, combine the sliced 3 lb manzanas peladas, sin semillas y en rodajas de ¼ de pulgada de grosor, both 1 tbsp azúcar granulado and 1 tbsp azúcar granulado, 2 ½ cups harina para todo uso más para espolvorear, 1 ½ tsp canela molida, ¼ tsp nuez moscada molida, ⅛ tsp pimienta de Jamaica molida, 1 tsp sal, 1 tbsp jugo de limón recién exprimido, and 1 tsp extracto de vainilla. Toss well to coat every slice evenly. Let the mixture sit for 10–15 minutes — this draws out some juices and prevents a watery filling.

Preheat your Oven to 425°F. Place a Baking Sheet on the lowest rack to catch any drips.

Roll out the bottom crust: On a lightly floured surface, roll one disc of dough into a 12-inch circle, working from the center outward and rotating the dough a quarter turn after each roll. Carefully transfer it to a 9-inch Pie Dish by rolling it loosely around the Rolling Pin and unrolling it over the dish. Gently press it into the bottom and sides without stretching. Trim any overhang to about 1 inch.

Pour the 3 lb manzanas peladas, sin semillas y en rodajas de ¼ de pulgada de grosor filling into the crust, mounding it slightly in the center. Scatter the small pieces of 1 cup mantequilla sin sal fría, cortada en cubos de ½ pulgada over the top of the filling.

Roll out the top crust: Roll the second dough disc into a 12-inch circle. Lay it over the filling. Trim the overhang to 1 inch, then fold the edges of the top and bottom crusts together under themselves, pressing to seal. Crimp the edge with your fingers or a Dipping Fork to create a decorative border.

Cut 5–6 small slits in the top crust with a sharp Knife to allow steam to escape. This prevents the crust from puffing up and bursting.

Egg wash and sugar: In a small Mixing Bowl, whisk together the beaten 1 huevo grande batido and 1 tbsp leche. Brush the mixture evenly over the top crust and crimped edges. Sprinkle generously with 1 tbsp azúcar granulado for a beautiful, sparkling finish.

Bake at 425°F for 20 minutes, then reduce the Oven temperature to 375°F and continue baking for 35–40 more minutes, until the crust is deep golden brown and you can see the filling bubbling through the vents. If the edges brown too quickly, loosely tent them with Aluminum Foil or a pie shield after the first 20 minutes.

Let the pie cool on a Wire Rack for at least 2 hours before slicing. This is crucial — the filling needs time to set so it doesn't run when cut. Serve warm or at room temperature, with 1 tsp extracto de vainilla ice cream or whipped cream.