Apple Pie
| Preheat oven to 425°F with a rack in the lower third | ||||||
| Fit one crust into a 9-in pie plate and chill | ||||||
| 7 cups (about 2 1/2 lb) tart apples such as Granny Smith, peeled, cored and thinly sliced | toss | toss to coat | pile into crust, dot with butter, cover with top crust, crimp, cut vents | beat, brush over top | bake 425°F 15 min, then 375°F 40 to 50 min until golden and bubbling | cool on a rack at least 2 hr to set |
| 1 Tbs lemon juice | ||||||
| 3/4 cup sugar | ||||||
| 3 Tbs all-purpose flour | ||||||
| 1 tsp ground cinnamon | ||||||
| 1/4 tsp ground nutmeg | ||||||
| 1 Tbs butter, cut in small bits | ||||||
| 1 (double crust) pastry for a 9-in double-crust pie, one crust lining the plate | ||||||
| 1 large egg | ||||||
| 1 Tbs water | ||||||
- Preheat oven to 425°F with a rack in the lower third
- Fit one crust into a 9-in pie plate and chill
Ingredients
- 7 cups (about 2 1/2 lb) tart apples such as Granny Smith, peeled, cored and thinly sliced
- 1 Tbs lemon juice
- 3/4 cup sugar
- 3 Tbs all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 Tbs butter, cut in small bits
- 1 (double crust) pastry for a 9-in double-crust pie, one crust lining the plate
- 1 large egg
- 1 Tbs water
Steps
- toss: tart apples such as Granny Smith, lemon juice
- toss to coat: step 1, sugar, all-purpose flour, ground cinnamon, ground nutmeg
- pile into crust, dot with butter, cover with top crust, crimp, cut vents: step 2, butter, pastry for a 9-in double-crust pie
- beat, brush over top: step 3, egg, water
- bake 425°F 15 min, then 375°F 40 to 50 min until golden and bubbling: step 4
- cool on a rack at least 2 hr to set: step 5
