Photo by Gwénaël Le Vot
Serves 8
6–7 Granny Smith apples, peeled, cored and sliced
1 lemon, zested
2 tablespoons lemon juice, freshly squeezed
¾ cup sugar, divided
2 tablespoons cornstarch (or 4 tablespoons arrowroot)
½ teaspoon nutmeg
½ teaspoon cinnamon or cardamom
Pinch of kosher salt
2 9-inch pie dough rounds, store-bought or homemade
2 tablespoons unsalted butter, room temperature, cut into pieces
¼ cup heavy cream
Preheat oven to 375 F. Place sliced apples into a large bowl and sprinkle with lemon zest and lemon juice to prevent apples from turning brown. In a medium bowl, mix ½ cup sugar, cornstarch, nutmeg, cinnamon and salt. Add to apples and toss well. Set aside.
Roll out one pie dough round just large enough to cover the bottom and drape over the sides of a 9-inch deep-dish pie pan—preferably glass. Pour apples into the pan, and dot the top with the pieces of butter. Roll out second pie dough round and place over the top of apples. Cut off excess dough, leaving enough to turn under and crimp all around the edges.
Cut four slits in the top of pie dough to allow steam to escape as the pie bakes. Brush top of pie with cream and sprinkle with remaining ¼ cup sugar. Place a pie rim protector over the edges, or use crimped aluminum foil, to prevent edges from browning too fast. Bake in preheated oven 45–60 minutes or until brown. Allow to cool. Serve with ice cream.