2 large disks of pie dough – your own favorite, or store-bought
A few tablespoons all-purpose flour, for surface
- 4-5 pounds heirloom baking apples, Granny Smith are a favorite!
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cinnamon
- 2-3 tablespoons cold, unsalted butter, cut into small pieces
- 1 large egg yolk lightly beaten, for egg wash
- 2 tablespoons sanding sugar if desired
- Preheat oven to 425 degrees.
- Make the crusts: Roll out pie dough disk to an 1/8-inch thickness on a floured surface. Fit dough into a 9-inch pie plate. Trim edges, leaving a 1-inch overhang. Repeat rolling with pie dough disk, and cut out a 12-inch circle; transfer to a parchment-lined baking sheet. Refrigerate crusts until firm, about 30 minutes.
- Make the filling: Peel and core apples. Cut each into wedges, and transfer to a bowl. Add granulated sugar, flour, lemon juice, cinnamon, and 1/2 teaspoon salt.
- Transfer filling to bottom crust; dot with butter. Cover with top crust. Fold edges under; crimp. Cut eight 2 1/2-inch vents into dough to let steam escape. Freeze until firm, about 30 minutes.
- Gently brush top crust with egg wash; sprinkle with sanding sugar. Bake pie set on a rimmed baking sheet for 15 minutes. Reduce oven temperature to 375 degrees. Bake until crust is golden and juices are bubbling, 1 hour 20 minutes more. (Tent with foil if crust is browning too quickly). Let pie cool completely in plate set on a wire rack.