Time: Needs to be no object when making this | Yield: 1 amazing pie
- 2 tablespoons all-purpose flour, plus more for dusting
- Pate Brisee (Pie Dough)
- 5 Granny Smith and 5 Jonathan apples, peeled, cored, and sliced thinly
- 1 cup sugar, plus additional for pie top
- Zest and juice of 1/2 lemon
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- Pinch ground cloves
- 8 tablespoons unsalted butter
- 1 large egg, beaten
- Heat oven to 375 degrees. On a lightly floured surface, roll out pie dough into two 1/8-inch-thick circles to a diameter slightly larger than that of an 11-inch plate. Press one pie crust into the pie plate. Place the other crust on waxed paper, and cover with plastic wrap. Chill all pastry until firm, about 30 minutes.
- In a large bowl, combine apples, sugar, lemon zest and juice, spices, and flour. Toss well. Spoon apples into pie pan. Dot with 6 TBSP butter and cover with remaining pie crust. Cut several steam vents across top. Seal by crimping edges as desired. Brush with beaten egg, and sprinkle with additional sugar.
- Bake until crust is brown and juices are bubbling, about 1 hour. Let cool on wire rack before serving.
Notes: This was a huge hit at Thanksgiving this year. It made a beautiful, tall pie. The crust was outstanding. The original recipe called for all the apples to be Granny Smith. This was too tart,and next time I will do 1/2 Jonathan and 1/2 Granny Smith. I will also slice the apples thinly, like my Great Granny used to. I made this a day ahead of time and we ate it cold the next day. It was delicious. I might cut the nutmeg down to 1/4 tsp next time.
Recipe Origin: Originally from Martha Stewart. I changed the amount of sugar to offset the tartness of the apples, and increased the butter on the inside of the pie. I also changed the mixture of apples.