Apple Pie

Ingredients

• apples — peeled, cored and thinly sliced1.35 kg
• lemon juice — 2 tbsp40 ml
• granulated sugar200 g
• all-purpose flour60 g
• ground cinnamon — 1 ½ tsp3.8 g
• ground nutmeg — ¼ tsp0.6 g
• refrigerated pie crusts2 ea
• unsalted butter — 2 tbsp; diced37 g
• large egg — lightly beaten1 ea

Method

1. Preheat the oven to 425°F (220°C).
2. In a large mixing bowl, toss the apple slices with the lemon juice. Add the sugar, flour and spices and stir until the apples are well coated.
3. On a lightly floured surface, roll one pie crust into a 12- to 14-inch (30 to 35 cm) circle. Line a 9-inch (23 cm) pie pan with it, letting the excess hang over the edge. Pour in the apple filling and pat it into an even layer, mounding it slightly in the center. Dot with the butter.
4. Roll the second crust into roughly an 11-inch (28 cm) circle, about 1/8 inch (3 mm) thick. Place it on top of the filling for a solid top, or cut it and arrange in the pattern you like. Trim the excess to about an inch from the edge of the pie plate, tuck it under and crimp the edges. Cut steam vents in a solid top crust. Place on a rimmed baking sheet, brush the crust with the beaten egg and sprinkle with extra sugar if you like.
5. Bake for 20 minutes at 425°F (220°C).
6. Reduce the heat to 375°F (190°C) and bake until the crust is deep golden brown and the filling is bubbly, 50 minutes to 1 hour. If the crust browns too quickly, loosely cover the pie or its edges with foil. If you can't see bubbling through a double crust, check that the center has reached about 195°F (90°C). Cool completely on a wire rack, about 4 hours, before slicing.