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1
Prepare the pie pastry.
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2
To shape the crust, on a lightly floured work surface, roll out one disk of the dough into a 13-inch round about 1/8 inch thick.
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3
Transfer the dough round to a 9-inch pie plate.
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4
With a sharp paring knife, trim the dough flush with the rim of the plate.
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5
Freeze until firm, at least 30 minutes.
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6
To make the filling, place the apples in a bowl; sprinkle over the sugar, flour, cinnamon, nutmeg, and salt.
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7
Stir to combine and coat.
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8
Place the apple mixture in the unbaked pie shell.
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9
Dot with butter bits.
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10
Roll out the remaining half of the pie crust on a lightly floured surface.
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11
Cover the filled pie crust with the round of dough, and trim so that 1 inch overhangs the pie plate.
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12
Fold the dough under, and crimp the edges by pressing with a fork or your fingers.
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13
Chill in the refrigerator until the crust is firm, about 15 minutes.
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14
Meanwhile, to bake the pie, preheat the oven to 400F.
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15
Brush the top of the pie with the water.
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16
Sprinkle over a teaspoon or so of sugar.
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17
Bake until golden brown, about 50 minutes.
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18
Transfer to a rack to cool slightly before slicing and serving.
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19
Apple pie and cheesy gratins sometimes have a tendency to bubble and dribble, resulting in a burnt, smelly mess on the bottom of the oven.
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20
Or, if you place a baking sheet underneath, you still have to clean the baking sheet.
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21
To avoid both messes, place a silicone-lined baking sheet under the baking dish.
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22
If the juices spill, they are very easy to clean off with warm soapy water.
