Old-Fashioned Apple Pie
- Yield: Makes one 9-inch double-crust pie
Source: Martha Stewart Living, November 2005
- 5 tablespoons all-purpose flour, plus more for work surface
- Pate Brisee
- 1 large egg yolk
- 1 tablespoon heavy cream
- 4 pounds assorted cooking apples, peeled, cored, and cut into 1/4- to 1/2-inch-thick slices
- 3 tablespoons fresh lemon juice
- 1/2 cup granulated sugar
- 1 1/4 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup cold (1/2 stick) unsalted butter, cut into 1/2-inch pieces
- Sanding sugar, for sprinkling
Turn out 1 piece of dough onto a lightly floured work surface. Roll into a 13-inch round, about 1/8 inch thick. Fit into 9-inch pie plate. Trim edges flush with rim. Freeze until firm, about 30 minutes.
Roll out remaining dough on parchment paper to a 13-inch round, about 1/8 inch thick. Transfer to a baking sheet; refrigerate until firm, about 30 minutes.
Preheat oven to 400 degrees. Whisk egg yolk and cream in a small bowl; set egg wash aside. Put apples, lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt in a large bowl; toss to combine. Fill pie shell with apple mixture, and dot with butter. Lightly brush edge of pie with a wet pastry brush. Place dough round on top of pie. Trim edges flush with rim; press to seal. Crimp edges as desired. Make four 1/2-inch slits in center of pie. Brush top with egg wash; sprinkle with sanding sugar. Freeze 30 minutes.
Place pie on a baking sheet. Bake until crust begins to turn golden brown, about 20 minutes. Reduce oven temperature to 350 degrees. Bake until crust is golden brown and juices are bubbling, about 35 minutes. Cover with foil if browning too quickly. Let cool completely on a rack.