Classic Double-Crust Apple Pie

Steps

1. Make the crust:

   whisk (how to whisk)

   Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoid

   the flour, sugar and salt in a large bowl. Add the cold butter cubes and

   cut them in (how to cut in butter)

   Cut in butter Break cold butter into the flour in small pieces, for flaky biscuits, scones and pie crust. 1. Cut very cold butter into ½ inch cubes and toss them in the flour.2. Press down through the butter with a pastry blender, two knives or a fork.3. Keep cutting and tossing so the bits stay coated.4. Stop while you still see butter. Done when: The mix looks like coarse crumbs with some pea-size pieces of butter left; those make the flakes. How to cut butter into flour: mistakes to avoid

   with a pastry blender until the pieces are the size of peas, with some larger flat bits.
2. Drizzle in 6 tablespoons ice water and toss with a fork. Squeeze a handful; if it holds together, it's ready. If it crumbles, add more water a tablespoon at a time.
3. Divide the dough in two, press each half into a flat disk, wrap tightly and refrigerate until firm.
   ⏱ Chill dough: 1 hr
4. Peel, core and

   slice (how to slice)

   Slice Cut food into flat pieces of the same thickness. 1. Give round food a flat side to sit on.2. Hold it with your fingertips curled under.3. Cut with long strokes, pushing the knife forward and down rather than straight down.4. Move your guiding hand back the same distance each time so every slice matches. Done when: The slices are even. For meat, slicing across the grain (across the lines of muscle) gives the tenderest bite. Safety: Keep the fingertips of your guiding hand curled under, knuckles toward the blade, and set the board on a damp towel so it can't slide. Slice hot roasts on a board with a groove for the juices.How to slice evenly: mistakes to avoid

   the apples about 1/4 inch thick. Toss them in a large bowl with both sugars, the flour, cinnamon, nutmeg, salt and lemon juice.
5. Put an oven rack in the lowest position and set a sheet pan on it. Heat the oven to 425°F (220°C).
   425°F
6. On a floured counter, roll one disk into a 12-inch circle, turning it often so it doesn't stick. Ease it into the pie dish without stretching, letting the extra hang over the edge.
7. Pile in the apples, mounding them in the middle, and leave any extra juice in the bowl behind.
8. Roll the second disk into an 11-inch circle and lay it over the apples. Trim both crusts to a 1-inch overhang, fold the edges under and

   crimp (how to crimp)

   Crimp Press the edge of a pie crust or pastry into a pattern that seals it and looks finished. 1. Trim the dough to about a 1 inch overhang and fold it under so it sits on the rim.2. For a fork crimp, press the tines into the edge all the way around.3. For a fluted edge, push the dough between the thumb and finger of one hand with a finger of the other.4. Chill the crust for 20 minutes so the edge holds its shape in the oven. Done when: The edge is sealed all the way around and stands up a little above the rim. How to crimp a pie crust: mistakes to avoid

   with your fingers or a fork.
9. Brush the top with

   egg wash (how to egg wash)

   Egg wash A beaten egg (sometimes with water or milk) brushed on dough so it bakes golden and shiny. 1. Beat an egg with 1 tablespoon of water or milk and a pinch of salt until no streaks of white remain.2. Brush a thin, even layer on the dough with a pastry brush.3. Keep it off cut edges of puff pastry and off the pan, where it glues things down.4. Sprinkle sugar or seeds on right away, if using. Done when: The surface looks evenly wet with no puddles in the creases. Safety: Raw egg: wash the brush, and your hands, when you're done.How to make and brush on an egg wash: mistakes to avoid

   , sprinkle with sugar and cut 4 or 5 slits so steam can escape. Chill the pie 15 minutes so the crust holds its shape.
   ⏱ Chill pie: 15 min
10. Set the pie on the hot sheet pan and bake at 425°F (220°C) until the crust starts to turn golden.
    425°F⏱ Bake hot: 20 min
11. Lower the oven to 375°F (190°C) and keep baking until the crust is deep golden and thick juices bubble through the slits. Cover the edges with foil if they brown too fast.
    375°F⏱ Bake: 45 min
12. Cool on a rack at least 4 hours so the juices thicken. Cutting it hot means a runny filling.
    ⏱ Cool: 4 hr

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Tips

• Cold is everything for flaky crust. If the dough gets soft or sticky while rolling, slide it onto a plate and chill 10 minutes.
• A mix of apples gives the best flavor and texture: tart ones hold their shape, sweet ones soften.
• Food processor shortcut: pulse the flour mixture and butter until pea-sized, then add water and pulse just until it clumps.

Storage

Cover and keep at room temperature up to 2 days, then refrigerate up to 4 days more.

Make ahead

Dough disks keep 2 days refrigerated or 3 months frozen. The baked pie can be made a day ahead.

How long leftovers keep, and freezing and reheating: leftovers and storage. In season: apples (August to November).