Perfect Apple Pie (The Classic)
Yankee Plus Dec 2015
TABLE OF CONTENTS
Total Time: 30
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- 2 pounds Cortland apples (or your favorite)
- 1 pound McIntosh apples
- 3/4 cup granulated sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Instructions:Preheat the oven to 425 degrees F. Peel and core apples, slice them 1/8 inch thick, and transfer to a clean bowl. In a separate bowl, combine the sugar, cinnamon, and nutmeg.
Lightly flour your work surface and roll out one disk of dough into a 12- to 13-inch circle. Transfer the dough into a 10-inch pie plate; let extra dough hang over the sides. Place a flat 1-inch layer of apples on the bottom and sprinkle with a layer of the sugar mixture. Repeat until all of the apples and sugar have been used. Roll out the second piece of pie dough and cover the apples with it. Trim excess dough so that there is about 1 inch of overhang; tuck the edges of the top crust under the bottom and crimp. Brush the egg over the surface of the pie; sprinkle with sugar. Make decorative cuts in the pie to allow the steam to escape. Bake 20 minutes. Lower heat to 375 degrees F and bake 20 minutes longer, or until the pie is golden brown.
- 2 disks Tender Flaky Piecrust dough
- 1 large egg, well beaten
- 1 tablespoon coarse or regular granulated sugar