-
1
Prepare a double pie crust as directed.
-
2
Roll out one disk on a lightly floured surface into a 12-inch circle and place the pastry in the pie plate.
-
3
Gently press the dough into sides pie plate leaving an overhang of crust.
-
4
Refrigerate while preparing the apple filling.
-
5
Set oven rack to the second-lowest position and heat to 425 degrees.
-
6
Peel, core and slice the apples into 1/2-inch slices (no larger than 1/2-inch).
-
7
Place in a bowl and gently toss the apples with the fresh lemon juice.
-
8
In a small bowl combine sugar, flour, cinnamon, salt and nutmeg (if using).
-
9
Add the sugar mixture to the apples and toss well to coat.
-
10
Transfer the apple mixture into the chilled prepared crust and mound the apples slightly in the center.
-
11
Dot with 2 tablespoons butter.
-
12
Roll out the second pastry, and place over filling.
-
13
Flute the edges together.
-
14
Make several slits in the top crust to allow steam to escape (if the pie dough is too soft, place in the freezer for 10 minutes).
-
15
Whisk an egg white with a fork, and brush onto top of crust.
-
16
Sprinkle with sugar.
-
17
Place on a cookie sheet to catch any spills.
-
18
Bake for 25 minutes.
-
19
Reduce oven temperature to 375 degrees (leave the pie in the oven and do not open the oven door) continue baking for about another 30-35 minutes, or until the crust is deep golden brown and the fruit is bubbling.
-
20
Transfer to a wire rack and cool for at least 4 hours before slicing the pie.
-
21
TO MAKE PIE WITH CRUMB TOPPING: in a bowl combine 1 cup flour, 1/2 cup brown sugar, 1-2 teaspoons cinnamon; mix well with a spoon.
-
22
Add in 1/2 cup COLD butter (no subs) cut into small chunks and mix together with your fingers to combine well.
-
23
Add in some chopped walnuts if desired.
-
24
Place in the fridge while preparing the pie.
-
25
Make the pie filling exactly as directed, and dot with 2-3 tablespoons of butter before sprinkling on the topping.
-
26
Bake as directed, but cover with foil the least 15 minutes of baking.
