Perfect Apple Pie (The Classic)

Preparation Time: 30 minutes

Start to Finish Time: 70 minutes

Yield: 8 servings

Pie Filling

• 2 pounds Cortland apples (or your favorite)
• 1 pound McIntosh apples
• 3/4 cup granulated sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Preheat the oven to 425 degrees F. Peel and core apples, slice them 1/8 inch thick, and transfer to a clean bowl. In a separate bowl, combine the sugar, cinnamon, and nutmeg.

Lightly flour your work surface and roll out one disk of dough into a 12- to 13-inch circle. Transfer the dough into a 10-inch pie plate; let extra dough hang over the sides. Place a flat 1-inch layer of apples on the bottom and sprinkle with a layer of the sugar mixture. Repeat until all of the apples and sugar have been used. Roll out the second piece of pie dough and cover the apples with it. Trim excess dough so that there is about 1 inch of overhang; tuck the edges of the top crust under the bottom and crimp. Brush the egg over the surface of the pie; sprinkle with sugar. Make decorative cuts in the pie to allow the steam to escape. Bake 20 minutes. Lower heat to 375 degrees F and bake 20 minutes longer, or until the pie is golden brown.

Piecrust

• 2 disks Tender Flaky Piecrust dough
• 1 large egg, well beaten
• 1 tablespoon coarse or regular granulated sugar

Tender Flaky Piecrust

Preparation Time: 10 minutes

Start to Finish Time: 30 minutes

Yield: 2 crusts

This makes 2 9-inch unbaked piecrusts.

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 6 tablespoons unsalted butter, at room temperature
• 6 tablespoons shortening, at room temperature
• 3 to 4 tablespoons ice water

In a large bowl, mix together the flour, salt, and sugar. Cut butter and shortening into the flour mixture with a pastry blender or fork until the mixture resembles baby peas. Sprinkle the water over the mixture, 1 tablespoon at a time, and blend with a fork. Repeat until the dough is moist enough to come together. Gather the dough into a ball, knead 5 seconds, and then cut into two pieces. Flatten each piece slightly and shape into a disk. Wrap each piece in plastic wrap; chill 20 minutes.

Roll out one of the disks on a lightly floured surface until you have a circle about 12 inches in diameter.

Place dough into 9-inch pie plate, trimming any extra from the edges. Return it to the refrigerator until you are ready to make the pie.