Ingredients:
1 recipe for double pie crust
6-8 cups thinly sliced, peeled, and cored apples (about 6-8 medium apples)
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 tablespoon lemon juice
1 tablespoon unsalted butter, cut into small pieces
1 egg white, lightly beaten
Coarse sugar, for sprinkling (optional)
Instructions:
Preheat the oven to 375°F (190°C).
Roll out half of the pie dough and fit it into a 9-inch (23 cm) pie dish. Trim the edges, leaving a 1/2-inch (1 cm) overhang.
In a large bowl, toss together the apples, granulated sugar, flour, cinnamon, nutmeg, salt, and lemon juice.
Pour the apple mixture into the prepared crust and dot with butter.
Roll out the remaining dough and place it on top of the apples. Trim the edges and crimp to seal. Brush the top of the crust with the beaten egg white and sprinkle with coarse sugar, if desired.
Cut a few slits in the top of the crust to allow steam to escape.
Place the pie on a baking sheet and bake for 1 hour or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool for at least 1 hour before slicing and serving.
Note: you can use different type of apples or add more ingredients like raisins or nuts for more flavor.
