How to Make Apple Pie

• Double pie crust (homemade or store-bought)
• 6 cups peeled, sliced baking apples
• 3/4 cup (150 g) sugar
• 2 tbsp flour or cornstarch
• 1 tsp cinnamon, pinch of nutmeg
• 1 tbsp lemon juice
• 1 tbsp butter, cubed
• 1 egg, beaten, for the wash

1. Heat the oven to 425°F (220°C) with a rack in the lower third.
2. Toss the apples with sugar, thickener, spices, and lemon juice; let sit 15 minutes.
3. Line the pie plate with the bottom crust, fill with apples, and dot with butter.
4. Top with the second crust, crimp the edges, cut steam vents, and brush with egg wash.
5. Bake 20 minutes at 425°F, then lower to 375°F (190°C) for 35–40 minutes, until the filling bubbles thickly through the vents.
6. Cool at least 3 hours so the filling sets before slicing.

• Mix firm and tart apples so the filling holds shape and tastes balanced.
• Bubbling filling — not crust color — tells you the starch has cooked.

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