The classic. Serves 8.
1 package Pillsbury pie crust (2 crusts)
7-8 large tart apples, such as Granny Smith (or a mix with Empire or Macoun)
Juice of 1/2 lemon
3/4 cup sugar
1-1/4 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1 Tbsp cornstarch
2 Tbsp unsalted butter, cut into 8 small pieces
Egg wash (1 egg beaten with 1 Tbsp water)
Preheat oven to 425°F. Press one pie crust into a 9-inch glass pie pan. Peel, core, and thinly slice the apples, and toss in a large bowl with the lemon juice. In a separate bowl, combine sugar, cinnamon, nutmeg, salt and cornstarch, and stir into the apples. Spoon the apple mixture into the bottom crust, and dot generously with the butter. Paint the edge of the crust with a bit of the egg wash, or with water, and place the top crust over the apples. Press down lightly, and crimp the edges (make sure there’s a good seal). Using a sharp knife, make a small hole in the top of the pie. Brush the top crust with egg wash, then make 4-6 slits in the crust. Place on the middle rack of the oven and bake 40-45 minutes. Apples should be tender and the crust a deep golden brown. If the crust is becoming too brown during baking, cover the edges with an aluminum foil "collar." Let cool on a rack for 1-2 hours before slicing, to allow the juices to set. Serve at room temperature.