Step by step

Method

5 steps

1. 1

   Heat the oven to 425°F and put a baking sheet on a lower rack to catch drips. Fit one refrigerated 9-inch pie crust into a pie dish, letting the overhang sit for now.

2. 2

   Toss 6 cups peeled, sliced apples (Granny Smith or Honeycrisp, or a mix) with ¾ cup sugar, 2 tablespoons flour, 1½ teaspoons cinnamon, ¼ teaspoon nutmeg, and 1 tablespoon lemon juice. Pile the fruit into the crust — it should mound a little — and dot with 1 tablespoon butter cut into small pieces.

3. 3

   Lay on the second crust. Trim, seal, and crimp the edge. Cut 4–5 steam vents on top. Brush with egg beaten with 1 tablespoon water and sprinkle coarse sugar if you like.

4. 4

   Bake 20 minutes at 425°F, then drop to 375°F and bake 30–35 minutes more until the crust is deep golden and thick juices bubble through the vents. If the rim browns too fast, tent it with foil strips.

5. 5

   Cool at least 2 hours on a rack so the filling sets — cutting early gives you apple soup on the plate. You want a bronzed double-crust pie with syrupy spiced apples — not pale dough or a runny cold filling.