Categories: Pie

Ingredients

• 2 pie crust rounds-homemade or bought
• 1 1/2 lb Granny Smith apples (about 3 medium)
• 2 lbs McIntosh apples (about 4 large)
• 1 tbsp juice
• 1 tsp zest from 1 lemon
• 3/4 c & 1 tbsp sugar
• 2 tbsp all purpose flour
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1 egg white (beaten lightly)

Directions

1. Adjust oven rack to lowest position & heat oven to 500 degrees.

2. Remove one piece of dough from refrigerator.

3. Roll dough on lightly floured work surface or between two large sheets of plastic wrap to 12 in disk.

4. Transfer dough to pie plate.

5. Working around circumference of pie plate ease dough into pan corners leaving dough that overhangs lip of plate in place.

6. Refrigerate dough-lined pie plate.

7. Peel, core, & cut apples in half, in half again width wise, & cut quarters into 1/4 inch slices.

8. Toss with lemon juice & zest.

9. In a medium bowl mix 3/4 c sugar, flour, salt, & spices.

10. Toss dry ingredients with apples.

11. Turn fruit mixture including juices into chilled pie shell & mound slightly in center.

12. Roll out second piece of dough to 12 inch disk & place over filling.

13. Trim top & bottom edges to 1/2 inch beyond pan lip.

14. Tuck rim of dough underneath itself so that folded edge is flush with pan lip.

15. Flute edging or press with fork tines to seal.

16. Cut 4 slits into top of dough.

17. If pie dough is very soft place in freezer for 10 minutes.

18. Brush egg white onto top of crust & sprinkle evenly with remaining 1 tbsp sugar.

19. Place pie on baking sheet and lower oven temp to 425 degrees.

20. Bake until top crust is golden.

21. Rotate pie & reduce oven temp to 375 degrees.

22. Continue baking until juices bubble & crust is deep golden brown.

23. Transfer pie to wire rack.

24. Cool to room temp. (at least 4 hrs.)

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