By Ina Garten
Apple pie has always been a problem for me. The apples either come out too hard or taste like applesauce. Some pies are overwhelmed with cinnamon or allspice when I just want the spices to bring out the "appleness" of the filling. I made pies for a week (my friends were beginning to groan) until I arrived at what I think is the quintessential apple pie. I hope you agree.
4 lbs Granny Smith apples, peeled, cored, and quartered
Zest of 1 lemon
Zest of 1 orange
2 tbsp fresh lemon juice
1 tbsp fresh orange juice
1/2 cup sugar, plus 1 tsp
14 cup all-purpose flour
1 tsp kosher salt
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground allspice
Ina's Perfect Pie Crust (recipe follows on Slide 7)
1 egg beaten with 1 tbsp water for egg wash
1. Heat oven to 400 degrees F. Cut each apple quarter in thirds crosswise and toss in a bowl with the zests, juices, sugar, flour, salt, cinnamon, nutmeg, and allspice. 2. Roll out half the pie dough and drape it into a 10-inch pie pan to extend 1/2 inch over the rim. Don't stretch the dough; if it's too small, return it to the work surface and roll it again. 3. Fill the pie with the apple mixture. Brush the edge of the bottom crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to 1 inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp together with your fingers or a fork. Brush the entire top with egg wash, sprinkle with 1 tsp sugar, and cut four or five slits.
4. Place the pie on a sheet pan and bake for 60 to 75 minutes, or until the crust is browned and the juices begin to bubble out. Let cool; serve warm or room temperature. Makes one 10-inch pie.