Apple Pie

Ingredients

• 2 Pie dough¹ rounds for 9-inch pie

• 2 lbs Granny Smith apples (~4 medium)

• 2 lbs Honey Crisp² apples (~4 medium)

• ½-⅔ c white or light brown sugar³

• ⅛ tsp salt

• 1½ tbs cornstarch

• 1 tbs lemon juice

• ½ tsp grated lemon zest

• ¼ tsp cinnamon

• ⅛ tsp nutmeg

• 1½ tbs unsalted butter

• 1 egg white, beaten lightly (optional)

• 1 tbs granulated white sugar (optional)

Preparation

Remove pie dough from refrigerator. If stiff and very cold, let stand until dough is cool but malleable.

Adjust oven rack to center position and heat oven to 425°F.

If using home-made pie dough, roll one pie dough disk on a lightly floured surface into a 12-inch circle. If using pre-made dough, open and unroll one pie dough disk from the package. Fold dough in quarters, then place dough point in center of 9-inch Pyrex regular or deep dish pie pan. Unfold dough. Gently press dough into sides of pan leaving portion that overhangs lip of pie plate in place. Refrigerate while preparing fruit.

Peel, core, and cut apples into ½-inch slices and toss with sugar, salt, corn starch, lemon juice and zest, and spices. Turn fruit mixture, including juices, into chilled pie shell and mound slightly in center. Do the top with butter.

If using home-made pie dough, roll one pie dough disk on a lightly floured surface into a 12-inch circle. If using pre-made dough, open and unroll the second dough disk from the package. Fold dough in quarters, then place dough point in center of the pie filling mound. Unfold dough. Trim top and bottom edges to 1/2 inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute edging or press with fork tines to seal. Cut four slits at right angles on dough top.

(Optional) Brush egg white onto top of crust and sprinkle evenly with 1 tablespoon granulated white sugar.

Bake until top crust is golden, about 25 minutes. Reduce oven temperature to 375°F; continue baking until juices bubble and crust is deep golden brown, 30 to 35 minutes longer. Transfer pie to wire rack; cool to almost room temperature, at least 4 hours.

Additional Information

Use this pie crust recipe or Pillsbury pie crust, which is quite good.
Experiment with other types of apples, but Granny Smith's cooking properties are important for the filling structure.
The amount of sugar depends on the apples you use. For a more tart apple, up to ¼ cup more.

•	2	Pie dough¹ rounds for 9-inch pie
•	2 lbs	Granny Smith apples (~4 medium)
•	2 lbs	Honey Crisp² apples (~4 medium)
•	½-⅔ c	white or light brown sugar³
•	⅛ tsp	salt
•	1½ tbs	cornstarch
•	1 tbs	lemon juice
•	½ tsp	grated lemon zest
•	¼ tsp	cinnamon
•	⅛ tsp	nutmeg
•	1½ tbs	unsalted butter
•	1	egg white, beaten lightly (optional)
•	1 tbs	granulated white sugar (optional)

	Remove pie dough from refrigerator. If stiff and very cold, let stand until dough is cool but malleable.
	Adjust oven rack to center position and heat oven to 425°F.
	If using home-made pie dough, roll one pie dough disk on a lightly floured surface into a 12-inch circle. If using pre-made dough, open and unroll one pie dough disk from the package. Fold dough in quarters, then place dough point in center of 9-inch Pyrex regular or deep dish pie pan. Unfold dough. Gently press dough into sides of pan leaving portion that overhangs lip of pie plate in place. Refrigerate while preparing fruit.
	Peel, core, and cut apples into ½-inch slices and toss with sugar, salt, corn starch, lemon juice and zest, and spices. Turn fruit mixture, including juices, into chilled pie shell and mound slightly in center. Do the top with butter.
	If using home-made pie dough, roll one pie dough disk on a lightly floured surface into a 12-inch circle. If using pre-made dough, open and unroll the second dough disk from the package. Fold dough in quarters, then place dough point in center of the pie filling mound. Unfold dough. Trim top and bottom edges to 1/2 inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute edging or press with fork tines to seal. Cut four slits at right angles on dough top.
	(Optional) Brush egg white onto top of crust and sprinkle evenly with 1 tablespoon granulated white sugar.
	Bake until top crust is golden, about 25 minutes. Reduce oven temperature to 375°F; continue baking until juices bubble and crust is deep golden brown, 30 to 35 minutes longer. Transfer pie to wire rack; cool to almost room temperature, at least 4 hours.