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1
Prepare filling Stir together apples, granulated sugar, flour, lemon juice, cinnamon, ginger, and salt in a large bowl to combine.
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2
Assemble pie On a lightly floured surface, roll out one disk of dough until 1/8 inch thick (and at least 13 inches in diameter).
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3
Roll dough around rolling pin and unroll it over a 9-inch glass pie plate, pressing gently to fit into pan.
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4
Fill with apple mixture.
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5
Dot with butter.
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6
Roll out remaining disk of dough in the same manner.
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7
Drape over filling.
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8
Use kitchen shears to trim overhang of both crusts to 1 inch.
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9
Press edges to seal.
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10
Fold overhang under, and crimp edges: With thumb and index finger of one hand, gently press dough against index finger of other hand.
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11
Continue around pie.
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12
Make several 3-inch slits in top crust.
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13
Refrigerate pie 20 minutes.
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14
Meanwhile, heat oven to 400F.
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15
Finish crust and bake Whisk egg yolk and cream in a bowl; brush over top crust.
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16
(If desired, use cutters to cut chilled scraps into leaves or other shapes; adhere to top crust with egg wash.
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17
This is a good way to hide imperfections.)
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18
Sprinkle with sanding sugar.
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19
Place in oven, lining rack below with foil (to catch juices).
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20
Bake 10 minutes; reduce heat to 375F.
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21
Continue baking until bottom and top crusts are golden and juices are bubbling in center, 70 to 85 minutes.
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22
Tent pie with foil if browning too quickly.
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23
Cool Transfer pan to a wire rack; let cool completely, at least 4 hours (or up to overnight).
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24
If keeping pie overnight, tent loosely with foil and store at room temperature; do not refrigerate, which makes crust soggy.
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25
Butter is a natural thickener; if your recipe doesnt already call for it, dot a few pats atop the filling after pouring it into the crust.
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26
Always cut vents in the top crust of the pie to let steam escape during baking, and keep the crust from getting soggy.
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27
Chill pie thoroughly before baking to ensure crust holds its shape.
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28
Its important to bake at the precise temperature called for, until the bottom crust is golden brown, and the juices bubble up (this is a sign that the thickening agent has been activated, assuring the filling will set properly).
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29
Tent pie with foil if crust is browning too quickly.
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30
Let fruit pies cool completely before cutting and serving, to give the filling plenty of time to set.
