Apple Pie

25 Jan

2 9″ pie doughs
2 tbsp flour
3 lg Granny Smith apples
4 lg McIntosh apples
1 tbsp lemon juice
1 tsp grated lemon zest
3/4 cup sugar, plus 1 tbsp
1/4 tsp grated nutmeg
1/4 tsp ground cinnamon
1/8 tsp ground allspice
1/4 tsp salt
1 egg white, beaten lightly

1. Adjust oven rack to lowest position, place rimmed baking sheet on it and heat oven to 500 degrees. Transfer one rolled dough to a 9-inch pie plate, easing dough into pan corners by gently lifting the edge of the dough with one hand and gently pressing into the pan bottom with the other.

2. Peel, quarter, core, and slice apples into 1/4 inch slices. Toss with lemon juice and zest. In a medium bowl, mix 3/4 cup sugar, flour, spices, and salt. Toss dry ingredients with apples. Turn fruit mixture and juices into pie shell and mound slightly in the center.

3. Fit the second piece of rolled dough over the filling. Trim, seal, and flute the edges. Cut 4 slits in the dough top. Brush with egg white and sprinkle with remaining tbsp of sugar.

4. Place the pie on the baking sheet in the oven and reduce the temperature to 425 degrees. Bake until top is golden, about 25 minutes. Rotate the pie front to back and reduce oven temperature to 375 degrees. Continue baking for 30 to 35 minutes. Transfer to a wire rack and cool for at least 4 hours.

left is apple, right is punkin 

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