Mary Beth’s Apple Pie

This classic apple pie pairs tender, cinnamon-spiced apples with a flaky double crust. Tart, firm apples hold their shape best and balance the sweetness of the filling.

Ingredients

For the pie

• Pastry for one 9-inch double-crust pie
• 6 to 8 firm apples, peeled, cored, and thinly sliced
• 3/4 cup granulated sugar
• 2 tablespoons all-purpose flour or cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 2 tablespoons butter, cut into small pieces

For finishing

• 1 egg beaten with 1 tablespoon water
• Coarse sugar, optional

Method

1. Heat the oven to 425°F (220°C). Fit one pastry crust into a 9-inch pie plate, leaving a slight overhang.
2. Combine the sliced apples, sugar, flour or cornstarch, cinnamon, nutmeg, lemon juice, and salt. Toss until the apples are evenly coated.
3. Spoon the filling into the crust and dot the apples with butter.
4. Cover with the second crust. Trim and crimp the edges, then cut several vents in the top so steam can escape.
5. Brush the crust with the egg wash and sprinkle with coarse sugar, if desired.
6. Bake for 15 minutes. Reduce the temperature to 375°F (190°C) and continue baking for 40 to 50 minutes, until the crust is golden and the filling bubbles through the vents.
7. Cool for at least 2 hours before slicing so the filling can set.

Serving and Storage

Serve the pie at room temperature or gently warmed. It is especially good with vanilla ice cream or lightly whipped cream.

Cover leftovers and keep them at room temperature for up to two days, or refrigerate them for longer storage.

Helpful Tips

• Use firm baking apples so the filling does not become mushy.
• A mixture of sweet and tart apple varieties creates a more balanced flavor.
• If the crust browns too quickly, loosely shield its edges with foil during the final portion of baking.
• Place the pie on a rimmed baking sheet to catch any bubbling juices.