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Classic Double-Crust Apple Pie
Melissa Hart

Classic Double-Crust Apple Pie

Apple pie needs a filling that slices instead of running and apples that stay recognizable. A mix of tart and sweet baking fruit handles both. Let the finished pie cool for three hours, which is harder than making it but more important than another spoonful of flour.
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Prep Time 35 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 40 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 batch All-Purpose Flaky Pie Crust chilled as 2 disks
  • 3 lbs mixed tart and sweet baking apples peeled and sliced 1/4 inch thick
  • 3/4 cup granulated sugar
  • 3 tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp fresh lemon juice
  • 2 tbsp unsalted butter cut into small pieces
  • 1 large egg beaten with 1 tbsp water

Method
 

  1. Heat the oven to 425°F with a rimmed sheet pan on the lower rack.
  2. Toss the apples with the sugar, flour, cinnamon, nutmeg and lemon juice.
  3. Roll one dough disk into a 12-inch circle, fit it into a 9-inch pie plate, and mound in the apples before dotting them with butter.
  4. Roll the second disk, cover the pie, trim and crimp the edge, cut 5 steam vents, and brush with egg wash.
  5. Set the pie on the hot pan, bake for 20 minutes, lower the heat to 375°F, and bake 40 to 45 minutes more until thick juice bubbles through the vents.
  6. Cool for at least 3 hours before slicing.