Ingredients

1x Double Crust Recipe

Apple Filling

3/4 cup granulated sugar

2 tablespoons all-purpose flour

1 teaspoon lemon zest from 1 medium lemon

1/4 teaspoon table salt

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1/8 teaspoon ground allspice

1 tablespoon lemon juice

2 pounds McIntosh apples, peeled, cored, and sliced 1/4 inch thick

1 1/2 pounds Granny Smith apples, peeled, cored, and sliced 1/4 inch thick

1 egg white, beaten lightly

1 tablespoon granulated sugar, for topping

Preparation

  1. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees.

  2. Mix 3/4 cup sugar, flour, lemon zest, salt, nutmeg, cinnamon, and allspice together in large bowl. Add lemon juice and apples and toss until combined. Spread apples with their juices into dough-lined pie plate, mounding them slightly in middle. Loosely roll remaining dough round around rolling pin and gently unroll it onto filling. Trim overhang to 1/2 inch beyond lip of pie plate. Pinch edges of top and bottom crusts firmly together. Tuck overhang under itself; folded edge should be flush with edge of pie plate. Crimp dough evenly around edge of pie using your fingers. Cut four 2-inch slits in top of dough. Brush surface with beaten egg white and sprinkle evenly with remaining 1 tablespoon sugar.

  3. Place pie on heated baking sheet, heat oven to 425 degrees, and bake until crust is light golden brown, about 25 minutes. Reduce oven temperature to 375 degrees, rotate baking sheet, and continue to bake until juices are bubbling and crust is deep golden brown, 30 to 35 minutes longer. Let pie cool on wire rack to room temperature, about 4 hours. Serve.