Yield: Serves 6-8
- 3 tablespoons all-purpose flour
- 1 teaspoon finely grated fresh lemon zest
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground allspice
- 1/8 teaspoon salt
- 2/3 cup plus 1 tablespoon sugar
- 2 1/2 pounds apples, peeled, cored, and each cut into 10 wedges
- 1 tablespoon fresh lemon juice
- Pastry dough (see recipe below)
- 1 large egg, lightly beaten
1. Put a large baking sheet in middle of oven and preheat oven to 425°F.
2. Whisk together flour, zest, cinnamon, allspice, salt, and 2/3 cup sugar and gently toss with apples and lemon juice.
3. Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9-inch (4-cup) glass or metal pie plate. Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust.
4. Roll out remaining piece of dough on lightly floured surface with lightly floured rolling pin into an 11-inch round.
5. Spoon filling into shell, then cover with pastry round and trim with kitchen shears, leaving a 1/2-inch overhang. Press edges together, then crimp decoratively. Lightly brush top of pie with egg and sprinkle all over with remaining tablespoon sugar.
6. Cut 3 steam vents in top crust with a small sharp knife.
7. Bake pie on hot baking sheet 20 minutes. Reduce oven temperature to 375°F and continue to bake until crust is golden and filling is bubbling, about 40 minutes more. Cool pie to warm or room temperature on a rack, 2 to 4 hours.
Cooks Notes: Make this pie with a combination of tart apples — such as Winesap, Empire or Granny Smith — and sweet varieties like Fuji, Golden Delicious, McIntosh, Jonagold, Idared, or Mutsu (you’ll need about 6 apples total).
Pastry Dough Recipe
Yield: Makes enough for 1 double-crust 9-inch pie
- 2 1/2 cups all-purpose flour
- 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes
- 1/4 cup cold vegetable shortening
- 1/2 teaspoon salt
- 4 to 6 tablespoons ice water
1. Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 4 tablespoons ice water and gently stir with a fork (or pulse in food processor) until incorporated.
2. Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
3. Turn out mixture onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and form into 2 balls, then flatten each into a 5-inch disk.
4. Wrap disks separately in plastic wrap and chill until firm, at least 1 hour.