This is my classic apple pie. Baked in a butter crust and served warm, it will change the mind of anyone who thinks apple pie is boring, basic, or dull. The flavor is apple-y above all else — not overly spiced or sweetened. As long as you use nice, firm apples, the texture will have a little bite and be neither dry nor runny. It has a bit of extra salt relative to other fruit fillings, which rounds out the flavor and enhances the spices’ warmth. In short, this is a pie that will win a person over.
- Preheat the oven to 400 degrees F (205 degrees C).
- In a large bowl, combine the sliced apples and lemon juice, add the brown sugar, and mix well.
- In a small bowl, whisk together the granulated sugar, tapioca starch, cinnamon, nutmeg, and salt, making sure that the starch is evenly dispersed. Pour the sugar-spice mixture over the apples and toss to coat.
- Pour the filling into the bottom crust, making sure to scrape the entire contents from the sides of the bowl into the pie.
- Top the pie with lattice strips and crimp the edges as desired. (You’ll have some extra dough to make Sugar Scraps).
- In a small bowl, beat the two tablespoons of white sugar into the egg, and brush the mixture over the top crust with a pastry brush, avoiding the crimped edges.
- Use a crust protector, or gently wrap the crust’s edge with aluminum foil, to prevent it from burning.
- Place the pie on Holy Sheet to collect any juices that bubble over. Bake for 30 minutes, then reduce the heat to 375 degrees F (190 degrees C) and continue to bake for 40 minutes more, or until the filling has been bubbling for at least 10 minutes.
- Transfer the pie to a cooling rack and cool for at least an hour before serving to make slicing and serving easier. (It will remain very juicy until it cools completely.)
- Serve warm or at room temperature. The pie will keep for up to three days at room temperature.