SERVES 8
You can use All-Butter Double-Crust Pie Dough, Basic Double-Crust Pie Dough, or Foolproof Double-Crust Pie Dough for this pie. The pie is best eaten when cooled to room temperature, or even the next day. Serve with vanilla ice cream or lightly sweetened whipped cream.
1 |
recipe double-crust pie dough (see note) |
2 |
tablespoons unbleached all-purpose flour, plus extra for the work surface |
¾ |
cup (5¼ ounces) plus 1 tablespoon sugar |
1 |
teaspoon grated zest plus 1 tablespoon juice from 1 lemon |
¼ |
teaspoon table salt |
¼ |
teaspoon ground nutmeg |
¼ |
teaspoon ground cinnamon |
⅛ |
teaspoon ground allspice |
2 |
pounds firm McIntosh apples (about 4 large), peeled, cored, and sliced ¼ inch thick |
1½ |
pounds Granny Smith apples (about 3 large), peeled, cored, and sliced ¼ inch thick |
1 |
large egg white, lightly beaten |
1. Roll one disk of dough into a 12-inch circle on a lightly floured work surface, then fit it into a 9-inch pie plate, letting the excess dough hang over the edge; cover with plastic wrap and refrigerate for 30 minutes. Roll the other disk of dough into a 12-inch circle on a lightly floured work surface, then transfer to a parchment-lined baking sheet; cover with plastic wrap and refrigerate for 30 minutes.
2. Adjust an oven rack to the lowest position and heat the oven to 500 degrees.
3. Mix the flour, ¾ cup of the sugar, the zest, salt, nutmeg, cinnamon, and allspice together in a large bowl. Add the lemon juice and apples and toss until combined. Spread the apples with their juice into the dough-lined pie plate, mounding them slightly in the middle. Loosely roll the second piece of dough around the rolling pin and gently unroll it over the pie. Trim, fold, and crimp the edges, and cut four vent holes in the top. Brush the dough with the egg white and sprinkle with the remaining 1 tablespoon sugar.
4. Place the pie on a rimmed baking sheet, reduce the oven temperature to 425 degrees, and bake until the crust is golden, about 25 minutes. Reduce the oven temperature to 375 degrees, rotate the baking sheet, and continue to bake until the juices are bubbling and the crust is deep golden brown, 35 to 45 minutes longer. Cool the pie on a wire rack to room temperature, about 4 hours. Serve.