A double-crust apple pie filled with tart and sweet apples, cinnamon and a little nutmeg, baked until the juices bubble and the crust is deep golden. Serves 8.
A homemade apple pie is the heart of the Thanksgiving dessert table. Mixing tart apples like Granny Smith with sweeter ones like Honeycrisp gives the best flavor and texture.
Let it cool for at least 3 hours so the filling sets and slices cleanly.
Ingredients
Crust
2 refrigerated pie crusts, or homemade pastry for a double-crust 9-inch pie
1 egg beaten with 1 tablespoon milk, for brushing
1 tablespoon coarse sugar (optional)
Filling
3 pounds apples (about 7), a mix of tart and sweet, peeled, cored and sliced 1/4 inch thick
2/3 cup granulated sugar
2 tablespoons light brown sugar
3 tablespoons all-purpose flour
1 tablespoon lemon juice
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
2 tablespoons butter, cut into small pieces
Instructions
Heat the oven. Heat the oven to 425°F with a rack in the lower third and a foil-lined sheet pan below to catch drips.
Make the filling. Toss the apples with both sugars, the flour, lemon juice, cinnamon, nutmeg and salt.
Fill. Line a 9-inch pie plate with one crust. Pile in the apples, mounding them in the center, and dot with butter.
Top. Cover with the second crust, trim, fold the edge under and crimp. Cut 4 or 5 vents, brush with the egg wash and sprinkle with sugar.
Bake. Bake 20 minutes, then lower the oven to 375°F and bake 45 to 55 minutes more, until the crust is deep golden and the juices bubble through the vents. Cover the edge with foil if it browns too fast.
Cool. Cool on a rack at least 3 hours before slicing.
Tips
Chill the filled pie 20 minutes before baking for a flakier crust.
Bake a day ahead; it keeps covered at room temperature for 2 days.
