The classic. Serves 8.
- 1 pie crust (top and bottom)
- 7-8 large tart apples, such as Granny Smith (or a mix with Empire or Macoun)
- Juice of 1/2 lemon
- 3/4 cup sugar
- 1-1/4 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1 Tbsp cornstarch
- 2 Tbsp unsalted butter, cut into 8 small pieces
- Egg wash (1 egg beaten with 1 Tbsp water)
Preheat oven to 425°F.
Press one pie crust into a 9-inch glass pie pan.
Peel, core, and thinly slice the apples, and toss in a large
bowl with the lemon juice. In a separate bowl, combine
sugar, cinnamon, nutmeg, salt and cornstarch, and stir
into the apples.
Spoon the apple mixture into the bottom crust, and dot
generously with the butter. Paint the edge of the crust
with a bit of the egg wash, or with water, and place the top crust over the apples. Press down lightly, and crimp the edges (make sure there’s a good seal). Using a sharp knife, make a small hole in the top of the pie. Brush the top crust with egg wash, then make 4-6 slits in the crust. Place on the middle rack of the oven and bake 40-45 minutes. Apples should be tender and the crust a deep golden brown. If the crust is becoming too brown during baking, cover the edges with an aluminum foil “collar.” Let cool on a rack for 1-2 hours before slicing, to allow the juices to set.
Serve at room temperature.rost with a powdered sugar
frosting or a cream cheese frosting, if desired.
Or dust top with powdered sugar.