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Apple Pie

Prep time: 2 hrs
Serves: 6

Preheat Oven to 425°F
Pastry for a 2 crust pie (see below)

6-7 cups of sliced apples*
2/3 cup sugar
2 Tbsp flour
1/2 tsp cinnamon
1/4 tsp nutmeg
zest of 1 lemon (about 1 tsp)
2 tsp lemon juice
1 Tbsp unsalted butter
1/2 tsp kosher salt
egg wash (1 egg + 1Tbsp water whisked together)

Roll out the pastry and line the bottom of a 9-inch pie plate.

​Peel and slice apples into a large bowl.

Combine sugar, flour, cinnamon, nutmeg, salt and lemon zest in a small bowl and toss over the apples. Transfer the mixture to the pie shell. 
Squeeze the lemon juice over the apple mixture. Dot with the butter. 

Roll out second pastry for the top of the pie. Fold pastry so that it overhangs just a bit and tuck under the edges. Try not to have too much overhang or the crust will be thick. (1/2 inch is just about right). Pinch all the way around to seal the edges.

Make sure to cut a few vents in the top shell. Refrigerate 30 minutes while the oven preheats. **

Brush the top of the pastry (not the edge) with egg wash and bake for 15 minutes. Lower the temperature to 375°F and bake until bubbling and the crust is golden brown about 45 minutes.

*I like to use a couple different types of apples but the pie is great with just 1 type. Pick apples that keep their shape and don't disintegrate when cooked. Granny Smith & Cortland are my go to apples. 

**To keep spills to a minimum I like to place a baking sheet in the oven while it preheats and then place the pie on it for cooking. This will also help the bottom of the pie cook.

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Pie Dough
Makes 2 - 9-inch pie shell
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1 1/2 cup unsalted butter, room temperature
4 cups flour
2 tsp sugar
21 tsp salt
1/2 cup whole milk, room temperature
2 egg yolks, room temperature
Combine flour, sugar & salt in a medium bowl. Add butter and combine. 
Mix milk & egg together and add to flour-butter mixture.
Form into a ball, cover with plastic wrap & refrigerate at least 1 hour before rolling out 

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