Classic Apple Pie
A staff favorite, this pie was inspired by the large selection of apples available throughout the autumn months at the Union Square Greenmarket in New York City. Using many varieties produces the best flavor.
Recipe information
Yield
makes one double-crust 9-inch pie
Ingredients
Preparation
Step 1
On a lightly floured piece of parchment paper, roll out one disk of dough to a 12-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9-inch glass pie plate, pressing it into the edges. Trim to a 1/2-inch overhang all around. Roll out remaining disk of dough in the same manner; transfer dough (on parchment) to a baking sheet. Chill pie shell and dough until firm, about 30 minutes.
Step 2
In a small bowl, whisk together the egg yolk and cream; set aside egg wash. In a large bowl, toss together the apples, lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt; arrange in the chilled pie shell. Dot with butter.
Step 3
Brush the rim of the pie shell with egg wash. Place the second piece of dough on top, and gently press over the apples. Gently press the top and bottom pieces of dough together to seal. Using kitchen scissors, trim the top piece of dough to a 1-inch overhang all around. Tuck dough under, and crimp edge as desired. Brush the entire surface of the pie with egg wash, and sprinkle generously with sanding sugar. Cut three vents in the top to allow steam to escape. Freeze until firm, about 30 minutes. Meanwhile, preheat the oven to 400°F, with the rack in the lower third.
Step 4
Place pie on a parchment-lined baking sheet. Bake until the crust begins to turn golden, about 20 minutes. Reduce oven temperature to 350°F. Continue baking, rotating sheet halfway through, until the crust is a deep golden brown and the juices are bubbling and have thickened, 40 to 50 minutes more. Transfer pie to a wire rack to cool completely. The pie is best eaten the day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.
