1) Preheat oven to 400 degrees.
2) Cut each apple quarter in thirds crosswise and combine in a bowl with
the zests salt
juices cinnamon
1/2 cup sugar nutmeg
flour allspice
3) Roll out half the pie dough and drape it over the pan to extend about 1/2
inch over the rim. Don't stretch the dough; if it's too small, just put it back
on the board and re-roll it.
4) Fill the pie with the apple mixture. Brush the edge of the bottom piecrust
with the egg wash so the top crust will adhere. Top with the second crust
and trim the edges to about 1 inch over the rim. Tuck the edge of the top
crust under the edge of the bottom crust and crimp the two together with
your fingers or a fork. Brush the entire top crust with the egg wash,
sprinkle with 1 teaspoon of sugar, and cut four or five slits.
5) Place the pie on a sheet pan and bake for 1 to 1-1/4 hours, or until the
crust is browned and the juices begin to bubble out. Serve warm.
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