2 ½ lbs. apples, quartered, cored, peeled, ½-inch slices
½ to 3/4 cup sugar, depending upon the sweetness of the apple
½ teaspoon cinnamon
1/4 teaspoon freshly ground nutmeg
1 tablespoon lemon juice
1 9-inch two-crust pie dough
2 tablespoons unsalted butter, cut into 6 pieces
1 egg yolk
1 tablespoon heavy cream
- In a bowl, toss together the apples, sugar, cinnamon, nutmeg and lemon juice.
- Preheat an oven to 400°F.
- Roll half of the pie dough to 1/8" thick. Fit the dough into the bottom of a 9-inch pie pan. Trim the edges leaving a 1-inch overhang. Roll out the top shell to 1/8" thick and reserve in the refrigerator.
- Pour the apples into the pie pan. Dot with butter, distributing evenly. Brush the edges of the dough with water.
- Cover the apples with the top crust. Trim the top crust leaving a ½-inch overhang around the edges.
- Press the top and bottom crust gently together and crimp to make a decorative edge.
- In a small bowl, whisk the yolk and cream together. Brush the top of the pastry. With a knife, make a few cuts into the middle of the dough to let the steam escape.
- Bake the pie for 25 minutes. Reduce the heat to 350°F and continue to cook until the apples are tender and the top is golden brown, 15 to 20 minutes.
- Remove from the oven and set on a cooling rack for at least 20 minutes before serving.
- To serve, cut the pie into wedges.