Old-Fashioned Apple Pie
Impressive and Delicious Fall Recipe
Position rack in bottom third of oven and preheat the oven to 425ÂºF.
Prepare the pie dough according to recipe instructions. On a lightly floured surface, use a rolling pin to roll out the larger half of the pie dough into a 13-inch circle. Place the circle of dough inside a 9-inch-pie pan so that it hangs over the edges of the pie pan. Cover loosely with plastic wrap and refrigerate for 20 minutes.
Roll out the remaining half of the pie dough on a lightly floured surface to about 14 inches in diameter. Gently place the dough circle on a lightly floured baking sheet, cover loosely with plastic wrap, and refrigerate for 20 minutes.
Place the sliced apples, lemon juice, and sugar in a large mixing bowl and toss with a fork or spoon to combine.
In a small mixing bowl, stir together the flour, cinnamon, nutmeg, and salt, then sprinkle over the apples.
Toss the flour mixture with the apples and allow the mixture to sit for 10 minutes.
Remove the piecrusts from the refrigerator. Fill the bottom crust with the apple mixture, mounding the apples into the pie plate.
Top the pie with the remaining dough circle, allowing the edges to hang over the sides of the dish. Using kitchen scissors, trim the dough so that only an inch hangs over the edges, pinching the top and bottom crusts together as you trim. Fold the extra inch of dough under and tuck it into the pie pan, pressing gently so that the dough does not unfold while baking. Using your index fingers and thumbs, go around the edges of the pie crimping the dough in a wavy pattern
Using a paring knife, cut several small slits in the top of the pie to allow steam to escape while baking.
Whisk together the egg and water. Using a pastry brush, lightly brush the mixture onto the top of the pie. Sprinkle the top with the granulated sugar. Refrigerate the pie for 15 minutes.
Place the pie on a baking sheet and bake for 20 minutes. After 20 minutes, reduce the oven temperature to 350ÂºF and bake for an additional 25 minutes. With oven mitts or pot holders, remove the baking sheet from the oven and cover the pie lightly with aluminum foil to make sure it doesn't get too brown. Return the sheet to the oven and bake an additional 20 to 25 minutes. Remove the aluminum foil for the last 5 minutes of baking for a nice brown crust, if desired. Just be careful to use oven mitts or pot holders.
Using oven mitts or pot holders, remove the pie from the oven and allow to rest until cooled, about 1 hour.
Basic Sweet Pie Crust
3 1/4 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
1/4 cup cold solid vegetable shortening
5 to 6 tablespoons ice water
Sift the flour, sugar, and salt into a large mixing bowl.
Using your fingertips or a pastry cutter, work the butter and shortening into the flour until the mixture resembles small peas.
Work the ice water into the mixture with your fingers just until the dough comes together; be careful not to overmix.
Form the dough into two disks, making one slightly larger than the other, and wrap each disk individually in plastic wrap.
Refrigerate for at least 30 minutes or overnight before rolling out. Enough dough for one double-crusted pie.
Recipe courtesy of Emeril Lagasse's "There's a Chef in My Soup" Harper Collins Publisher, New York, 2006, copyright MSLO, Inc., all rights reserved
Food styled by Karen Pickus