- Prep Time:
- Cook Time:
- We Suggest:
6 apples peeled, cored, and thinly sliced
1 tbsp lemon juice
1/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 tsp ground cinnamom
1/4 tsp nutmeg
1/4 tsp salt
2 tbsp unsalted butter
1 egg white, lightly beaten
Pastry dough (refrigerated)
- Remove the dough from the refrigerator. If necessary, allow it to sit for 10 minutes or until it is soft enough to roll. On a floured pastry cloth or between 2 sheets of lightly floured plastic wrap, roll pastry to 1/8-in thick or less (about a 12-in circle).
- Transfer it to the Pyrex pie plate. Tuck overhanging crust under, to create an edge. Cover the pastry lightly with plastic wrap and refrigerate it for minimum of 1 hour and maximum of 24 hours.
- Preheat oven to 220°C. Line the pastry with parchment, pleating it as necessary so it fits into the pan, and fill it with pie weights such as dried beans or peas. Bake for 20 minutes. Carefully lift out the parchment and pie weights. With a fork, prick the bottom and sides and bake 5-10 minutes more, until the crust is a pale golden color. Check after 3 minutes and prick any bubbles that may have formed. Cool the crust on a rack for 3 minutes, so it is no longer piping hot, then brush the bottom and sides with the egg white.
- In a large PYREX mixing bowl, combine the apples, sugars, cinnamon, nutmeg, lemon juice, and salt. Toss to mix. Allow the apples to macerate for a minimum of 30 minutes and a maximum of 3 hours at room temperature.
- Drain the liquid from the apples; you want to retain this. There should be at least 1/2 cup of liquid. Boil down this liquid with the butter until syrupy and lightly caramelized. Swirl the liquid but do not stir it.
- Meanwhile, transfer the apples to a bowl and toss with the cornstarch until all traces of it have disappeared.
- Pour the hot syrup over the apples, tossing gently. (If liquid hardens on contact with apples, allow them to sit at room temperature for about 20 minutes or until moisture from apples dissolves it.)
- Arrange the apples, overlapping the slices in concentric circles in the pie shell, starting from the outside edge. Keep adding more apples, using the tip of a knife to insert them in between the other slices, until you have used all of them. Pour any remaining apple juices evenly over the apples.
- Brush the baked pie crust rim with egg. Cover the pie loosely with plastic wrap and refrigerate it for 30 minutes before baking to chill the pastry. (This will help maintain flakiness.)
- Preheat the oven to 425°F at least 20 minutes before baking. Set an oven rack at the lowest level and place a baking stone or baking sheet on it before preheating. Place large piece of greased foil on top to catch any juices.
- Cut a round of foil to fit over the pie and crimp it in 3 or 4 places to create a dome. Cover the pie with the foil and cut 3 steam vents in the foil, about 3 inches long.
- Set the pie directly on top of the foil-topped baking sheet and bake for 45-50 minutes, or until the juices bubble and the apples feel tender but not mushy when pierced with a small sharp knife.
- Remove the foil and bake for 5-10 minutes more, or until the top of apples is golden brown. If at this point the apples still haven’t browned a bit, move the oven rack higher and bake another 5 minutes or so.