All-Butter Double Pie Crust

Apple Pie

• To begin, peel and core your apples. Chop them into ¼-inch slices, then cut those slices in half to create quarter pieces.

  The total weight of your peeled, cored, and sliced apples should be about 2.25 pounds. I recommend one sweet apple for every 2 tart apples.
• Macerate the apple slices by coating in sugar, flour, warm spices, lemon juice, and (optional) apple cider.

  Mix everything together using your hands, then set aside after the apples are well-coated.
• Roll out the bottom pie crust into a 12-inch circle and carefully transfer to a 9-inch pie dish. There should be some overhang on the edges; that is okay to leave for now.

  Be sure to gently press the dough into the bottom and sides of the dish so there are no gaps between the crust and the pie plate.
• Pack the apple filling into the crust, trying not to leave any large spaces in between pieces of fruit. Pour any syrup created from the apples right on top.
• Place the entire bottom pie into the fridge while you work on the top crust.
• For a lattice pattern: Roll out the top crust to an 11-12-inch circle.

  Slice the circle into 6 strips of the same thickness. Arrange them over and under each other to create a lattice (see photo tutorial above for an example).
• Trim off any excess dough from the edges, before folding it back towards the center of the pie and pinching both the top and bottom crusts together to seal.

  You can then crimp or flute the edges to secure everything together.
• Whisk together one egg and a little water to create an egg wash.

  Brush the top crust and edges with egg wash, then sprinkle turbinado sugar on top.
• Place the unbaked pie in the refrigerator while you preheat your oven to 425℉.
• Loosely form aluminum foil on the edges of the pie (or use edge guards if you have them).
• Bake on the lower oven rack at 425℉ for 20 minutes, placing a large foil-covered pan underneath the pie to catch any filling that will bubble over.
• After 20 minutes, turn the heat down to 375℉. Bake for another 40 - 45 minutes until the filling is bubbling and the internal temperature of the pie is 200℉.

  If the top begins to brown faster than the edges, add foil to the top and remove the edge guards from the sides.
• Remove the pie from the oven, and let it rest for an hour on the counter or stovetop.
• Slice and serve with a nice scoop of homemade ice cream. Enjoy!