Saturday, March 24, 2007

Apple Pie

Serves 6 to 8
Active time: 40 minutes
Start to finish: 5 1/2 hours (includes making dough and cooling)
3 tablespoons all-purpose flour
1 teaspoon finely grated lemon zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon salt
2/3 cup plus 1 tablespoon sugar
2 1/2 pounds apples, peeled, cored, and each cut into 10 wedges
1 tablespoon fresh lemon juice
Basic Pastry Dough for a double-crust pie (see recipe below)
1 large egg, lightly beaten, for egg wash
Put a large baking sheet on middle oven rack and preheat oven to 425F.
Whisk together flour, zest, cinnamon, allspice, salt, and 2/3 cup sugar in a large bowl. Gently toss with apples and lemon juice.
Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit it into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Refrigerate while you roll out dough for top crust.
Roll out remaining piece of dough on lightly floured surface into an 11-inch round.
Spoon filling into shell. Cover pie with pastry round and trim with kitchen shears, leaving 1/2-inch overhang. Press edges together, then crimp decoratively. Lightly brush top of pie with egg and sprinkle all over with remaining 1 tablespoon sugar. With a small sharp knife, cut 3 vents in top crust.
Bake Pie on hot baking sheet for 20 minutes. Reduce oven temperature to 375F and continue to bake until crust is golden and filling is bubbling, about 40 minutes more. Cool pie on a rack to warm or room temperature, 2 to 3 hours.