Double Crust Apple Pie
- 3 Tbsp. all-purpose flour plus more
- 1 x Perfect Piecrust (see recipe)
- 1 lrg egg yolk
- 1 Tbsp. heavy cream
- 3 lb assorted apples, such as Macoun, Granny Smith, Cortland, Jonagold, and Empire
- 2 Tbsp. freshly squeezed lemon juice
- 1/4 c. granulated sugar plus more
- 1 tsp grnd cinnamon
- 1/4 tsp grnd nutmeg
- 1/8 tsp salt
- 1 Tbsp. unsalted butter cut up Best-quality vanilla ice cream (optional)
- On a lightly floured surface, roll out one disk of piecrust to a 1/8-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan. Transfer pan to refrigerator, and refrigerate30 min.
- Heat oven to 425 degrees. Whisk together the egg yolk and cream; set aside.
- Peel, core and cut apples into 1/4-inch-thick slices. In a large bowl, toss together the apples, lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt; place in chilled bottom crust. Dot with butter.
- Roll out the remaining disk of piecrust as above. Brush the rim of the bottom crust with the egg wash. Place second piece of dough on top, and trim so 1 inch overhangs. Tuck the dough under, and crimp the edges with a fork or possibly your fingers. Transfer pie to the refrigerator, and refrigeratetill hard, about 15 min.
- Remove pie from the refrigerator, brush with the egg wash, and sprinkle generously with sugar. Cut four vents in the top, allowing the steam to escape.
- Bake till crust begins to turn light brown, about 25 min. Reduce temperature to 350 degrees, and bake till golden and the juices are bubbling, 25 to 30 min. Transfer to a wire rack to cold. Serve pie with vanilla ice cream, if you like.
- Serves 10 to 12.
- Comments: Use any remaining dough trimmings to make a decorative pattern on top of the pie.
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