Apple Pie

Directions

1. 1
   On a lightly floured surface, roll out 1 disk of dough to a 13-inch round, 1/8 inch thick.
2. 2
   Fit into a 9-inch pie plate (do not trim overhang).
3. 3
   Refrigerate or freeze until firm, about 30 minutes.
4. 4
   Adjust an oven rack to lowest position.
5. 5
   Preheat oven to 425F.
6. 6
   Whisk together egg yolk and cream for egg wash.
7. 7
   In a large bowl, toss together apples, flour, lemon juice, granulated sugar, cinnamon, nutmeg, and salt until combined; pour mixture into chilled pie shell, piling in center.
8. 8
   Dot mixture with butter.
9. 9
   Roll out remaining disk of dough as in step 1.
10. 10
    Using a sharp paring knife, cut slits in top of dough.
11. 11
    Brush rim of bottom crust with egg wash. Center dough on top of pie plate, and trim with kitchen shears, leaving 1-inch overhang.
12. 12
    Tuck dough under bottom piece, and crimp edges as desired.
13. 13
    Brush pie with egg wash, and sprinkle generously with sanding sugar.
14. 14
    Refrigerate or freeze until firm, about 30 minutes.
15. 15
    Transfer pie plate to a parchment-lined rimmed baking sheet.
16. 16
    Bake on lowest rack until crust begins to turn light brown, about 25 minutes.
17. 17
    Reduce heat to 375F, and bake until crust is golden brown and juices bubble, 60 to 75 minutes more.
18. 18
    (The high initial temperature helps the crust set quickly, keeping it from becoming soggy.
19. 19
    Reducing the heat allows the apples to cook through without burning the crust; if top crust or edges are browning too quickly, tent pie with foil.)
20. 20
    Transfer pie to a wire rack to cool completely.
21. 21
    Serve with vanilla ice cream, if desired.