Old-Fashioned Apple Pie

Method

1. 1

   Step 1

   Set a rack in the lower third of the oven and place a rimmed baking sheet on it. Heat the oven to 425°F (220°C / Gas 7) and have ready a 9-inch (23 cm) metal pie dish, approximately 1½ inches (4 cm) deep.

2. 2

   Step 2

   On a lightly floured surface, roll one portion of pastry into a 12-inch (30 cm) circle, about ⅛ inch (3 mm) thick, using some of the rolling flour to prevent sticking. Ease it into the dish without stretching, leaving the overhang intact, and refrigerate for 15 minutes while preparing the filling.

3. 3

   Step 3

   Place the sliced apples in a large bowl; you should have approximately 7 cups (850–900 g) after peeling and coring. Add the sugar, filling flour, cinnamon, nutmeg, salt and lemon juice, then toss thoroughly until the slices are evenly coated.

4. 4

   Step 4

   Roll the remaining pastry into an 11-inch (28 cm) circle using the remaining rolling flour as needed. Spoon the apples and any juices into the chilled pastry-lined dish, arranging the slices closely to minimize gaps and mounding them slightly in the center, then dot with the butter.

5. 5

   Step 5

   Lightly brush the edge of the bottom pastry with water and lay the second pastry circle over the filling. Trim both layers to a ¾-inch (2 cm) overhang, fold the edges underneath themselves and crimp firmly to seal.

6. 6

   Step 6

   Cut five 1½-inch (4 cm) slits in the top to release steam, then brush the surface lightly with the beaten egg mixture, keeping it out of the vents. Refrigerate the assembled pie for 15 minutes to firm the pastry before baking.

7. 7

   Step 7

   Set the pie on the hot baking sheet and bake for 20 minutes, until the pastry begins to color. Reduce the oven temperature to 350°F (180°C / Gas 4) without removing the pie.

8. 8

   Step 8

   Bake for another 50 minutes, checking after 30 minutes and loosely covering the edges with foil if they are browning too quickly. The pie is ready when the crust is deeply golden, thick juices bubble through the center vents and a thin skewer inserted through a vent meets little resistance from the apples; if needed, bake for a further 5–10 minutes.

9. 9

   Step 9

   Transfer the pie dish to a wire rack and cool for at least 2 hours before slicing so the filling can settle. Cut into 8 wedges and serve warm or at room temperature.