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Remove pie dough
from refrigerator. If stiff and very cold, let stand until dough is cool but
malleable. |
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Adjust oven rack to center position and heat oven to 425°F. |
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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. |
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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. |
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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. |
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(Optional) Brush egg white onto top of crust and
sprinkle evenly with 1 tablespoon granulated white sugar. |
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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. |