My
Best Apple Pie
1 recipe Perfect
Pastry for double-crust pie
5-6 Granny Smith or Newton Pippin
apples
¾ cup sugar
¼ cup all-purpose flour
¼ teaspoon cinnamon
30 swipes of freshly grated nutmeg
1 tablespoon fresh lemon juice
2 tablespoons butter
Preheat the oven to 450 degrees and
line the center rack with a sheet of aluminum foil. Peel and quarter
the apples. Remove the core, slice each quarter into 4 or 5 thin
slices and measure 6 cups into a large bowl. Add the lemon juice. In
a small bowl, combine the flour, sugar, cinnamon, and nutmeg. Stir
this into the apples and toss to coat well. Allow this mixture to
stand for at least 15 minutes while you prepare the pastry for the
crust.
Roll out one half of the pastry and use
it to line a 9-inch pie pan. Fill with the apple mixture. Dot the top
with the 2 tablespoons butter. Trim the edge of the pastry so it
comes just past the edge of the pan. Roll out the top crust and cover
the filling. Trim the top crust so it hangs over the pan by about one
inch. Tuck the edge of the top
crust under the edge of the bottom crust and press to seal well all
around the pan. Press with the tines of a fork or make a fluted edge
with your thumb and forefinger. Cut a small hole in the center
of the top crust and then cut several slits or a design so steam can
escape. If desired, brush or spray the top with water and sprinkle
with coarse sugar or cinnamon sugar.
Place pie on the center rack of the
oven and bake for 10 minutes. Reduce heat to 350 degrees and bake
35-40 minutes, until apples are tender (poke with a fork or cake
tester through one of the slits), crust is golden, and juices are
bubbling in the center. Cool on a wire rack.