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1
Peel and core the apples; slice 1/4 inch thick.
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2
Transfer to a bowl and toss with the granulated sugar and lemon juice.
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3
Melt 4 tablespoons butter in a large skillet over medium-high heat.
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4
Add the apples and cook, stirring occasionally, until softened, 12 to 15 minutes.
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5
Add the flour, cinnamon and salt and stir until the juices thicken, about 2 minutes.
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6
Remove from the heat and let cool completely.
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7
(The filling can be made up to 2 days ahead; cover and refrigerate.)
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8
Roll out 1 disk of dough into a 12-inch round on a lightly floured surface.
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9
Ease into a 9-inch pie plate.
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10
Add the cooled filling and dot with the remaining 2 tablespoons butter.
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11
Roll out the remaining disk of dough into a 12-inch round.
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12
Lay the dough over the filling and press the two crusts together around the edges.
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13
Fold the overhanging dough under itself and crimp with your fingers.
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14
Brush the top crust with the beaten egg and sprinkle with coarse sugar.
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15
Cut a few slits in the top crust to let steam escape.
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16
Chill 1 hour.
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17
Put a baking sheet on the bottom oven rack and preheat to 425 degrees F for at least 30 minutes.
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18
Put the pie directly on the hot baking sheet and reduce the oven temperature to 375 degrees F; bake until the pie is golden and the filling is bubbly, 1 hour to 1 hour, 10 minutes, rotating the pie as needed.
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19
(Cover the edges with foil if they are browning too quickly.)
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20
Transfer to a rack and let cool until the filling is set, about 3 hours.
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21
Photograph by Johnny Miller
