Old Fashioned Apple Pie
- Boston Girl Bakes
1. Roll out dough. Remove one portion of dough from refrigerator (if refrigerated longer than 1 hour, let stand at room temperature for 10-15 minutes in order to roll it out easily.). Roll out dough on lightly floured surface to a 12-inch circle (about 1/8-inch thickness). Transfer dough to a 9-inch pie plate. I like to do this by folding the curst into quarters, or rolling over a rolling pin and then rolling out over into the pie plate. Leave excess dough that overhangs the pie plate for now and refrigerate while you prepare the apple filling.
2. Make apple filling. In a large bowl, stir together apples, and lemon juice together In a second bowl, stir together sugar, flour, salt and spices together. Stir sugar mixture into the apple mixture until evenly coated. Spread apple mixture into prepared pie crust. Mound slightly in the center.
3. Finish assembling dough. Roll out second piece of dough to 12-inch circle and place over apple filling. Fold top crust under the bottom crust. Flute edges or crimp with a fork. Cut 3-4 slits into the top pie crust with a sharp knife to steam the apple filling while it bakes. Refrigerate pie again for 30 minutes to help firm up the crust. Nearing the end of the 30 minutes, preheat oven.
4 Preheat oven. Adjust oven rack to lowest position and preheat the oven to 425oF. Line a baking sheet with aluminum foil (to catch any drips), and place a baking sheet into the oven on the lowest rack to heat. Remove pie from the refrigerator and brush the pie crust with egg wash and sprinkle on additional sugar.
5. Bake pie. Bake until top crust is golden, about 25 minutes. Reduce oven temperature to 375°F; continue baking until filling is bubbling and crust is deep golden brown, 30-35 minutes longer. If the pie crust edges is getting too browned, cover with aluminum foil or a pie shield. Transfer pie to wire rack; cool to room temperature, at least 4 hours before serving.