Perfect Apple Pie
A blend of warm spices brings out all of the flavors of Fall in this amazing apple pie
- ¾ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon lemon zest from 1 medium lemon
- ¼ teaspoon table salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- ¼ teaspoon cardamom
- 1/8 teaspoon cloves
- 1/8 teaspoon ground allspice
- 1 tablespoon lemon juice
- 2 pounds McIntosh apples, peeled, cored, and sliced 1/4 inch thick
- 1 ½ pounds Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
- 1 egg white, beaten lightly
- 1 tablespoon granulated sugar, for topping
- 1 No-Fear, No-Fail Pie Crust (double) or pie crust dough of your choice
Prepare the Pie Crust
- Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 500 degrees. Roll refrigerated dough out on floured (up to ¼ cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into 9-inch pie plate, leaving at least 1-inch overhang on each side. I use a bench scraper to help wrap the dough around the rolling pin.
- Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Refrigerate until dough is firm, about 30 minutes.
- Trim overhanging dough to ½ inch beyond lip of pie plate. Fold overhang under itself; folded edge should sit flush on top of the edge of the pie plate (this will help the crust not to shrink in the oven). Flute dough or press the tines of a fork against dough to flatten it against rim of pie plate. Refrigerate dough-lined plate until firm, about 30 minutes while preparing the filling.
Prepare the Filling and Assemble Pie
- Mix 3/4 cup sugar, flour, lemon zest, salt, nutmeg, cinnamon, cardamom, cloves, and allspice together in large bowl. Add lemon juice and apples and toss until combined.
- Spread apples with their juices into dough-lined pie plate, mounding them slightly in middle.
- Loosely roll remaining dough round around rolling pin and gently unroll it onto filling. Trim overhang to 1/2 inch beyond lip of pie plate. Pinch edges of top and bottom crusts firmly together. Tuck overhang under itself; folded edge should be flush with edge of pie plate. Crimp dough evenly around edge of pie using your fingers. Cut four 2-inch slits in top of dough. Brush surface with beaten egg white and sprinkle evenly with remaining 1 tablespoon sugarr.
- Place pie on heated baking sheet, reduce oven to 425 degrees, and bake until crust is light golden brown, about 25 minutes. Further reduce oven temperature to 375 degrees, rotate baking sheet, and continue to bake until juices are bubbling and crust is deep golden brown, 30 to 35 minutes longer. Let pie cool on wire rack to room temperature, about 4 hours.