Apple Pie

Ingredients

• Pastry for a double-crust 9-inch pie
• 6-7 tart apples (such as Granny Smith), peeled, cored, and sliced
• 3/4 cup sugar
• 2 tbsp all-purpose flour
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch of salt
• 2 tbsp butter, cut into small pieces
• 1 egg, beaten (egg wash)
• Coarse sugar, for sprinkling

Steps

1. Toss the sliced apples with sugar, flour, lemon juice, cinnamon, nutmeg, and salt. Let sit for 15 minutes to release some juice.
2. Line a 9-inch pie pan with one disc of the pastry, letting the excess hang over the edge.
3. Pour in the apple filling, mounding it slightly in the center, and dot with the butter pieces.
4. Roll out the second pastry disc and cut into 1/2-inch strips. Weave the strips over the filling in a lattice pattern.
5. Trim the excess dough, then crimp and flute the edges to seal the lattice to the bottom crust.
6. Brush the lattice with egg wash and sprinkle with coarse sugar. Refrigerate for 30 minutes to firm up the crust.
7. Bake at 425°F (220°C) for 15 minutes, then reduce the heat to 350°F (175°C) and continue baking for 40-45 minutes, until the crust is golden and the filling bubbles thickly through the lattice.
8. Cool for at least 2 hours before slicing, to let the filling set.