-
1
Put a large baking sheet in middle of oven and preheat oven to 425F.
-
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.
-
4
Trim edge, leaving a 1/2-inch overhang.
-
5
Chill shell while rolling out dough for top crust.
-
6
Roll out remaining piece of dough on lightly floured surface with lightly floured rolling pin into an 11-inch round.
-
7
Spoon filling into shell, then cover with pastry round and trim with kitchen shears, leaving a 1/2-inch overhang.
-
8
Press edges together, then crimp decoratively.
-
9
Lightly brush top of pie with egg and sprinkle all over with remaining tablespoon sugar.
-
10
Cut 3 steam vents in top crust with a small sharp knife.
-
11
Bake pie on hot baking sheet 20 minutes.
-
12
Reduce oven temperature to 375F and continue to bake until crust is golden and filling is bubbling, about 40 minutes more.
-
13
Cool pie to warm or room temperature on a rack, 2 to 4 hours.
