Classic Apple Pie

By Bostoncook

Ingredients

• 1 recipe pie dough
• 5 1/2 pounds Granny Smith apples (about 3 medium)
• 2 pounds apples, macintosh
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 3/4 cup sugar, plus 1 tablespoon
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 1 egg white, beaten lightly

Details

Servings 8

Preparation

Step 1

1. Heat rimmed baking sheet and oven to 500.

2. Roll out 1 piece of dough on lightly floured work surface or between two large sheets of plastic wrap to 12" disk. Transfer to pie plate, ease into pan corners. Leave dough that overhangs lip of pie plate in place; refrigerate.

3. Peel, core, and cut apples in half, and in half again widthwise; cut quarters into ¼" slices and toss with lemon juice and zest.

4. Mix 3/4 cup sugar, flour, salt, and spices. Toss with apples. Turn with juices into chilled pie shell and mound slightly in center.

5. Roll out second piece of dough to 12" disk and place over filling. Trim top and bottom edges to ½" 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 on dough top. If pie dough is very soft, freeze 10 mins.

6. Brush egg white onto top of crust and sprinkle evenly with 1 tb sugar. Place pie on baking sheet and lower temperature to 425. Bake until top crust is golden, about 25 mins.

7. Rotate pie and reduce temperature to 375; continue baking until juices bubble and crust is deep golden brown, 30-35 mins longer. Transfer pie to wire rack; cool to room temperature, at least 4 hours.

Notes: Looked beautiful! Very easy to make. Used packaged dough, 4 granny smiths and 4 mcintoshes (quantity for granny smiths was way off here), used brown sugar for half of regular (and would cut back next time), left out lemon zest, and topped with milk and turbinado sugar.