3 tb All-purpose flour; plus more
1 Perfect Piecrust; (see
-recipe)
1 lg Egg yolk
1 tb Heavy cream
3 lb Assorted apples; such as
-Macoun,
Granny Smith; Cortland,
-Jonagold, and
Empire
2 tb Freshly squeezed lemon juice
1/4 c Granulated sugar; plus more
1 ts Ground cinnamon
1/4 ts Ground nutmeg
1/8 ts Salt
1 tb Unsalted butter; cut up
Best-quality vanilla ice
-cream; (optional)
On a lightly floured surface, roll out one disk of piecrust to a
1/8-inch-thick circle, about 13 inches in diameter. Drape dough over a
9-inch pie pan. Transfer pan to refrigerator, and chill 30 minutes. Heat
oven to 425 degrees. Whisk together the egg yolk and cream; set aside.
Peel, core and cut apples into 1/4-inch-thick slices. In a large bowl, toss
together the apples, lemon juice, granulated sugar, flour, cinnamon,
nutmeg, and salt; place in chilled bottom crust. Dot with butter. Roll out
the remaining disk of piecrust as above. Brush the rim of the bottom crust
with the egg wash. Place second piece of dough on top, and trim so 1 inch
overhangs. Tuck the dough under, and crimp the edges with a fork or your
fingers. Transfer pie to the refrigerator, and chill until firm, about 15
minutes. Remove pie from the refrigerator, brush with the egg wash, and
sprinkle generously with sugar. Cut four vents in the top, allowing the
steam to escape. Bake until crust begins to turn light brown, about 25
minutes. Reduce temperature to 350 degrees, and bake until golden brown and
the juices are bubbling, 25 to 30 minutes. Transfer to a wire rack to cool.
Serve pie with vanilla ice cream, if desired. Serves 10 to 12. Comments:
Use any remaining dough trimmings to make a decorative pattern on top of
the pie.
Yields
10 servings