Apple Pie

APPLE PIE

INGREDIENTS

• 3 tablespoons all-purpose flour
• 1 teaspoon finely grated fresh lemon zest
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground allspice
• 1/8 teaspoon salt
• 2/3 cup plus 1 tablespoon sugar
• 2 1/2 pounds apples, peeled, cored, and each cut into 10 wedges
• 1 tablespoon fresh lemon juice
• Pastry dough
• 1 large egg, lightly beaten

2. METHOD

3. 1. Put a large baking sheet in middle of oven and preheat oven to 425°F.
   2. Whisk together flour, zest, cinnamon, allspice, salt, and 2/3 cup sugar and gently toss with apples and lemon juice.
   3. Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9-inch (4-cup) glass or metal pie plate. Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust.
   4. Roll out remaining piece of dough on lightly floured surface with lightly floured rolling pin into an 11-inch round.
   5. Spoon filling into shell, then cover with pastry round and trim with kitchen shears, leaving a 1/2-inch overhang. Press edges together, then crimp decoratively. Lightly brush top of pie with egg and sprinkle all over with remaining tablespoon sugar. Cut 3 steam vents in top crust with a small sharp knife.
   6. Bake pie on hot baking sheet 20 minutes. Reduce oven temperature to 375°F and continue to bake until crust is golden and filling is bubbling, about 40 minutes more. Cool pie to warm or room temperature on a rack, 2 to 4 hours.