- 3 pounds mixed apples (such as Golden Delicious, McIntosh and Pink Lady)
- 2/3 cup sugar
- 2 tablespoons fresh lemon juice
- 6 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1/2 teaspoon ground cinnamon
- Pinch of ground cloves
- Pinch of freshly grated nutmeg
- 2 pre-made crust
Peel, halve and core the apples. Cut each half into 6 wedges and toss with the sugar and lemon juice in a bowl. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the apple mixture and cook, stirring occasionally, until the firmer apples begin to soften but still hold their shape, 8 to 9 minutes. Sprinkle with the flour, cinnamon, cloves and nutmeg and toss until the juices begin to thicken, about 1 minute. Remove from the heat and cool completely. (The filling can be made up to 2 days ahead; cover and refrigerate.)
Add the filling, mounding it slightly, and dot with the remaining 2 tablespoons butter. Chill the pie while you roll the remaining dough into a 12-inch round.
Lay the dough over the filling and press the 2 crusts together around the edges. Fold the overhanging dough under itself and crimp with your fingers. Pierce the top with a knife a few times to let steam escape. Chill 30 minutes.
Preheat the oven to 375 degrees F. Place the pie on a baking sheet; bake until the crust is golden and the filling is bubbly, 55 to 60 minutes. (Cover the edges with foil if they brown too quickly.) Transfer to a rack and cool until set, 2 hours.