Old-Fashioned Apple Pie

Old-Fashioned Apple Pie

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Step 1

• Position rack in bottom third of oven and preheat the oven to 425° F.

Step 2

• Prepare the pie dough per instructions. On a lightly floured surface, use a rolling

Step 3

pin to roll out the larger half of the pie dough into a 13-inch circle. Place the circle

Step 4

of dough inside a 9-inch pie pan so that it hangs over the edges of the pie pan.

Step 5

Cover loosely with plastic wrap and refrigerate for 20 minutes.

Step 6

• Roll out the remaining half of the pie dough on a lightly floured surface to about

Step 7

14 inches in diameter. Gently place the dough circle on a lightly floured baking

Step 8

sheet, cover loosely with plastic wrap, and refrigerate for 20 minutes.

Step 9

• Place the sliced apples, lemon juice, and sugar in a large mixing bowl and toss

Step 10

with a fork or spoon to combine.

Step 11

• In a small mixing bowl, stir together the flour, cinnamon, nutmeg, and salt, then

Step 12

sprinkle over the apples.

Step 13

• Toss the flour mixture with the apples and allow the mixture to sit for 10 minutes.

Step 14

• Remove the piecrusts from the refrigerator. Fill the bottom crust with the apple

Step 15

mixture, mounding the apples into the pie plate.

Step 16

• Top the pie with the remaining dough circle, allowing the edges to hang over the

Step 17

sides of the dish. Using kitchen scissors, trim the dough so that only an inch

Step 18

hangs over the edges, pinching the top and bottom crusts together as you trim.

Step 19

Fold the extra inch of dough under and tuck it into the pie pan, pressing gently so

Step 20

that the dough does not unfold while baking. Using your index fingers and

Step 21

thumbs, go around the edges of the pie crimping the dough in a wavy pattern.

Step 22

Using a paring knife, cut several small slits in the top of the pie to allow steam to

Step 23

escape while baking.

Step 24

• Whisk together the egg and water. Using a pastry brush, lightly brush the mixture

Step 25

onto the top of the pie. Sprinkle the top with the granulated sugar. Refrigerate the

Step 26

pie for 15 minutes.

Step 27

• Place the pie on a baking sheet and bake for 20 minutes.

Step 28

• After 20 minutes, reduce the oven temperature to 350º F and bake for an

Step 29

additional 25 minutes.

Step 30

• With oven mitts or pot holders, remove the baking sheet from the oven and cover

Step 31

the pie lightly with aluminum foil to make sure it doesn't get too brown. Return the

Step 32

sheet to the oven and bake an additional 20 to 25 minutes. Remove the

Step 33

aluminum foil for the last 5 minutes of baking for a nice brown crust, if desired.

Step 34

Just be careful to use oven mitts or pot holders.

Step 35

• Using oven mitts or pot holders, remove the pie from the oven and allow to rest

Step 36

until cooled, about 1 hour.