From Barefoot Contessa’s Family Style cookbook.
Prep time: 45 Minutes; Inactive: 30 Minutes; Cook: 1 Hour
Ingredients
- 4 lbs. Granny Smith apples, peeled, quartered, and cored
- 1 lemon, zested
- 1 orange, zested
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon freshly squeezed orange juice
- ½ cup sugar, plus 1 teaspoon to sprinkle on top
- ¼ cup all-purpose flour
- 1 teaspoon kosher salt
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- pie crust for top and bottom
- 1 egg beaten with 1 tablespoon water, for egg wash
Directions
- Preheat the oven to 400 degrees F.
- Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.
- Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim.
- Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere.
- Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork.
- Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.
- Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out.
- Serve warm.
