Charlene's Recipe

Classic apple pie

Category: pies

Complete in 1 hour 40 minutes
Serves 8

Double crust pie pastry (recipe in "my recipes, breads"
2/3 cup sugar
2 Tbsp. cornstarch
1/2 tsp. ground cinnamon
Pinch of ground nutmeg
Pinch of ground cloves
6 assorted McIntosh, Golden Delicious and Granny Smith apples (3 lbs. total)
1 Tbsp. fresh lemon juice
1 Tbsp. unsalted butter
1 egg, lightly beaten

Heat oven to 450 F.
For bottom crust, roll out one disc of dough on a well floured surface into a 12 inch round, 1/8 inch thick. Fit into a 9 inch pie plate. Refrigerate while preparing filling.
Combine sugar, cornstarch, cinnamon, nutmeg and cloves in a small bowl.
Keeping McIntosh apples separate, peel, core and slice spples 1/8 inch thick. Place McIntosh apples in one bowl, the remaining applea in a second bowl. Drizzle lemon juice over both bowls of apples.
Toss McIntosh apples with 1/4 cup of sugar mixture; set aside. Toss Granny Smith and Golden Delicious apples with remaining sugar mixture.
Melt butter in a large skillet. Scrape Golden Delicious and Granny Smith apples into skillet; saute 10 minutes or until softened. Cool to room temperature.
Once the sauteed apples are cooled, combined with raw McIntosh applea. Arrange apple mixture in dough lined pan, packing apples as tightly as possible. Brush edges of dough with beaten egg.
For top crust, roll out second disc of dough on a well floured surface into an 11 inch round. Cut out a 1 inch hole in center of dough. Center dough over apple mixture. Trim dough to a 1/4 inch overhang. Crimp top and bottom edges together. Brush crust with beaten egg.
Bake on bottom rack in heated 450 F oven for 10 minutes. Lower oven temperature to 350 F. Bake 40-45 minutes more. If crust begins to brown too quickly, cover loosely with aluminum foil for last 10 minutes of baking. Serve warm from oven or cool pie on a wire rack to room temperature. If you wish, reheat briefly at 350 F to serve warm.