Name: Classic Double-Crust Apple Pie
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Cuisine: American
Ingredients: 1 package (2 crusts) refrigerated pie dough, or your favorite homemade double crust; 3 pounds apples (about 7 medium), a mix of Granny Smith and Honeycrisp, peeled, cored, and sliced 1/4 inch thick; 1/2 cup granulated sugar; 1/4 cup packed light brown sugar; 1/4 cup all-purpose flour; 1 tablespoon fresh lemon juice; 1 1/2 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon kosher salt; 1 tablespoon unsalted butter, cut into small pieces; 1 large egg beaten with 1 tablespoon milk, for brushing; 1 tablespoon coarse or granulated sugar, for sprinkling

Instructions

Set a rack in the lower third of the oven and heat to 425°F. Line a rimmed baking sheet with foil.
Fit one crust into a 9-inch deep-dish pie plate, letting the extra hang over the edge. Refrigerate while you make the filling.
In a large bowl, toss the apples with the granulated sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, and salt.
Pile the apples into the crust, mounding them in the center. Dot with butter.
Lay the second crust over the top. Trim the edges to a 1/2-inch overhang, fold under, and crimp. Cut 4 or 5 slits in the top for steam.
Brush with the egg wash and sprinkle with coarse sugar. Set the pie on the foil-lined baking sheet.
Bake 20 minutes at 425°F. Lower the heat to 375°F and bake 40 to 45 minutes more, until the crust is deep golden and the juices bubble thickly through the slits.
Cool on a wire rack at least 3 hours so the filling can set before slicing.

Classic Double-Crust Apple Pie

Good to know before you start