Double-Crust Apple Pie

This is the apple pie I make every year for Thanksgiving and everyone seems to really enjoy it.

• Ready In: 1 hr 50 mins
• Serves: 6
• Yields: 1 pie

Ingredients

• 1  large  egg yolk
• 1  teaspoon water (for egg wash)
• 3  lbs  assorted apples, such as Macoun, Granny Smith, Cortland, Jonagold, and Empire, peeled, cored, and cut into 1/4-inch-t
• 2  tablespoons fresh lemon juice
• 1⁄4 cup granulated sugar
• 1⁄4 cup brown sugar, plus more for sprinkling
• 3  tablespoons all-purpose flour, plus more for rolling out dough
• 1  teaspoon ground cinnamon
• 1⁄4 teaspoon ground nutmeg
• 1⁄8 teaspoon salt
• 1  tablespoon unsalted butter, cut into small pieces
• 2  pie crusts (1 package store bought pie circles)

Directions

1. On a lightly floured surface, roll out 1 piece of piecrust to a 1/8-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan. Transfer pan to refrigerator, and chill 30 minutes.
2. Heat oven to 425 degrees F.
3. Whisk together the egg yolk and cream; set aside.
4. In a large bowl, toss together the apples, lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt; place in chilled bottom crust.
5. Dot with butter.
6. Roll out the remaining sheet of dough.
7. Brush the rim of the bottom crust with the egg wash.
8. Place second piece of dough on top, and trim so 1-inch overhangs. Tuck the dough under, and crimp the edges with a fork or your fingers.
9. Transfer pie to the refrigerator, and chill until firm, about 15 minutes.
10. Remove pie from the refrigerator, brush with the egg wash, and sprinkle generously with brown sugar.
11. Cut 4 vents in the top, allowing the steam to escape.
12. Bake until crust begins to turn light brown, about 25 minutes.
13. Reduce temperature to 350 degrees and bake until golden brown and the juices are bubbling, 25 to 30 minutes.
14. Transfer to a wire rack to cool.
15. Serve pie with vanilla ice cream, if desired.