Real Deal Apple Pie

There is probably no other dessert in this country more tweaked and tinkered with than apple pie. And that's fine, but everyone should know how to make it classic style-the real deal. This one is a perfect example of why this American Icon has been a hit in this country for hundreds of years. It gets its stunning height from 3 pounds of apples. So stock up; you'll need them.

Prep: 35 min.   Bake: 1 1/4 hrs. + cooling   Makes: 8 servings

• 2 1/4 c. all-purpose flour
• 2 tsp. sugar
• 3/4 tsp. kosher salt
• 1 c. cold unsalted butter, cubed
• 6-8 Tbs. ice water

FILLING

• 5 med. Braeburn apples (about 1 1/2 lbs.), peeled and cut into 1/4 in. slices
• 4 med. Granny Smith apples (about 1 1/2 lbs.), peeled and cut into 1/4 in. slices
• 1/2 c. sugar
• 3 Tbs. lemon juice
• 2 Tbs. all-purpose flour
• 1/2 tsp. kosher salt
• 3/4 tsp. ground cinnamon
• dash ground nutmeg
• 3 Tbs. unsalted butter, cut into pieces
• 1 egg, lightly beaten
• 1 to 2 Tbs. superfine sugar

1. In a large bowl, mix the flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Divide dough in 2 portions so that one is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 1 hr. or until easy to handle.
2. In a large bowl, combine the apples, sugar, lemon juice, flour, salt, cinnamon and nutmeg.
3. On a lightly floured surface, roll out larger portion of dough to 1/8 in. thick circle. Transfer to a 9 in. pie plate, trimming even with edge. Fill with apple mixture, mounding in the center. Dot apples with butter. Lightly brush rim of pastry with some of the beaten egg.
4. Roll out remaining dough to fit top off pie; sprinkle with superfine sugar. Place on a foil-lined 15 in. x 10 in. x 1 in. baking pan.
5. Bake at 425 degrees for 20 min. Reduce heat to 375 degrees. Bake 50-60 min. longer or until crust is golden brown and filling is bubbly. Cool on a wire rack for 2 hrs. before serving.