Cook what you grow
Double-Crust Apple Pie
The pie a backyard tree is for: firm apples tossed with sugar and cinnamon, sealed between two all-butter crusts and baked until the juices bubble through the vents.
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Ingredients
serves 8From the garden
- 3 lb firm baking apples, peeled, cored, sliced 1/4 inch thick · about 8 medium; a mix of one tart and one sweet variety beats any single kind
From the pantry
- 2½ cups all-purpose flour · for the pastry, plus more for rolling
- 1 cup butter, cold, cut into cubes · for the pastry; keep it in the freezer until the moment it goes into the flour
- ¾ cup granulated sugar · for the filling, plus 1 tablespoon for the top
- 1½ tsp ground cinnamon
- ¼ tsp ground nutmeg · freshly grated if you have a whole one
- 3 tbsp cornstarch · or 1/4 cup flour if that is what you keep
- 1 lemon, zested and juiced · about 2 tablespoons juice
- 1 egg, beaten with 1 tablespoon water · for the crust wash
- 1 tsp salt · 3/4 teaspoon in the pastry, 1/4 teaspoon in the filling