3 Tbsp. flour
1 egg yolk
1 Tbsp cream or half and half
3 lbs. apples, peeled cored and sliced into 1/4 inch pieces
2 Tbsp. fresh lemon juice
1/4 cup sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
1 Tbsp. butter, cut into small pieces
Coarse sanding sugar for sprinkling
Roll out dough and line a 9" pie pan with it. Preheat oven to 425 degrees. Whisk together cream and egg yolk for egg wash.
Toss together the apples, flour, lemon juice, sugar, cinnamon, nutmeg, and salt until combined. Pour mixture into the chilled pie crust. Dot with butter.
Cover with the rolled pie dough top. Cut slits or insert a pie bird. You can also make a lattice top or whatever you want. Brush with the egg wash and sprinkle with sanding sugar. Refrigerate until firm, about 30 minutes.
Place pie on a lined rimmed baking sheet and bake on lowest rack for about 25 minutes. Reduce heat to 375 degrees and bake until crust is golden brown and juices bubble, 60-75 minutes more.
Cool pie completely on a cooling rack. Serve with vanilla ice cream.
Enjoy!
Emily
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