Classic Apple

Classic Apple

Tried-and-true pie crust

Filling:

7 or 8 Granny Smith apples
3 tablespoons all-purpose flour
3/4 cup sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons unsalted butter

Topping:

1 egg white
2 teaspoons sugar
1/8 teaspoon ground cinnamon

Preheat oven to 425 degrees.

Peel the apples and slice them into 1/2-inch thick slices. Mix in sugar, flour, cinnamon, and salt. Set aside for 15 minutes.

Meanwhile roll out pie dough. Line the bottom of the pie dish with the dough and pour in the apple filling. It will seem like a lot of filling, but the apples shrink a bit as they bake. Dot with 2 tablespoons of butter. Roll out the remaining dough and cover the pie with either a pricked or lattice crust. Mix cinnamon and sugar for the crust topping and set aside. Separate one egg, and discard the yolk. Brush the crust with the egg white, and sprinkle the cinnamon-sugar mixture on top. Finally, cover the edges of the crust.  

Bake at 425 for 30 minutes (this will bake the crust; it should be lightly brown after 30 minutes). Reduce temperature to 350 (to finish cooking the filling) and continue baking 30-45 minutes or until filling is bubbly.

Set aside for at least three hours or overnight before serving. If you prefer to serve the pie warm, place it in a 350 degree oven for about 15 minutes.  

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