Classic All American Apple Pie

For best results, bake this pie at least a few hours
before you plan to cut into it;
otherwise, the filling may be soupy.
With time, the fruit re-absorbs the juices,
and the pie will cut a lot easier.

Ingredients:
1-1/2 to 1-3/4 lb. Cortland apples (about 4 medium)
1 lb.Granny Smith apples (about 2-1/2 medium)
2 tsp. fresh lemon juice
2/3 cup packed light brown sugar
1/4 cup plus 1 Tbs. granulated sugar
3 Tbs. cornstarch
1/2 tsp. ground cinnamon; more to taste
1/4 tsp. kosher salt
1/8 tsp. ground nutmeg
1 large egg white
2 tsp. unsalted butter, softened, plus 1 Tbs.
cold unsalted butter cut into small (1/4-inch) cubes
4 to 6 Tbs. all-purpose flour
1 recipe Flaky Pie Pastry

Directions:
Preheat oven to 400 Degrees F.

Make the filling:
Peel the apples, cut each in half from top to bottom,
remove the cores with a melon baller,
and trim the ends with a paring knife.
Lay the apples, cut side down, on a cutting board.
Cut the Cortland apples crosswise into 3/4-inch pieces,
and then halve each piece diagonally.
Cut the Granny Smith apples crosswise into 1/4-inch slices,
leaving them whole.
Put the apples in a large bowl
and toss with the lemon juice.
Combine the brown sugar,
1/4 cup of the granulated sugar,
cornstarch, cinnamon, kosher salt,
and nutmeg in a small bowl.
In a small dish, lightly beat the
egg white with 1 teaspoon water.
Set aside.

Assemble the pie:
Butter a 9-inch ovenproof glass pie plate,
including the rim, with the 2 tsp. of softened butter.
Lay a floured rolling pin across the upper third of the dough circle;
lift the pastry cloth to gently drape the dough over the pin
and then roll the pin toward you, wrapping the remaining dough
loosely around it. Hold the rolling pin over the near edge
of the pie plate. Allowing for about a 1-inch overhang,
unroll the dough away from you, easing it into the contours of the pan.
If the dough isn’t centered in the pan, gently adjust it
and then lightly press it into the pan.
Brush the bottom and sides of the dough with a light
coating of the egg-white wash (you won’t need all of it).
Leaving a 1/4-inch overhang,
cut around the edge of the dough with kitchen shears.

Combine the sugar mixture with the apples and toss to coat well.
Mound the apples in the pie plate, rearranging the fruit
as needed to make the pile compact.
Dot the apples with the 1 Tbs. cold butter cubes.

Roll the remaining dough into a circle that’s 1/8 inch thick
and about 15 inches across. Use the rolling pin to move the dough.
As you unroll the dough, center it on top of the apples.
Place your hands on either side of the top crust of the pie
and ease the dough toward the center, giving the dough plenty of slack. Leaving a 3/4-inch overhang, trim the top layer of dough around the rim of the pie plate. Fold the top layer of dough under the bottom layer, tucking the two layers of dough together. Press a lightly floured fork around the edge of the dough to seal it, or flute the edge of the dough with lightly floured fingers.


Bake the pie:
Bake until the top and bottom crusts are golden brown
and the juices are bubbling, 60 to 75 minutes;
Cool the pie at least 3 hours and up to overnight before serving.