Recipe ingredients
- 3 tablespoons all-purpose flour
- 1 teaspoon finely grated fresh lemon zest
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground allspice
- 1/8 teaspoon salt
- 2/3 cup plus 1 tablespoon sugar
- 2 1/2 lb apples, peeled, cored, and each cut into 10 wedges
- 1 tablespoon fresh lemon juice
- Pastry dough
- 1 large egg, lightly beaten
Recipe method
- Put a large baking sheet in middle of oven and preheat oven to 425F.
- Whisk together flour, zest, cinnamon, allspice, salt, and 2/3 cup sugar and gently toss with apples and lemon juice.
- Roll out 1 piece of dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9-inch (4-cup) glass or metal pie plate.
- Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust.
- Roll out remaining piece of dough on lightly floured surface with lightly floured rolling pin into an 11-inch round.
- Spoon filling into shell, then cover with pastry round and trim with kitchen shears, leaving a 1/2-inch overhang.
- Press edges together, then crimp decoratively.
- Lightly brush top of pie with egg and sprinkle all over with remaining tablespoon sugar.
- Cut 3 steam vents in top crust with a small sharp knife.
- Bake pie on hot baking sheet 20 minutes.
- Reduce oven temperature to 375F and continue to bake until crust is golden and filling is bubbling, about 40 minutes more.
- Cool pie to warm or room temperature on a rack, 2 to 4 hours.
Other thanksgiving recipes:
Apple pie recipe
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