Use a pie crust stencil to press an intricate style and design into the prime crust of this common apple pie. No fancy knife abilities essential!
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firmly packed dim brown sugar
freshly grated nutmeg
Golden Tasty apples (about 5 big)
Granny Smith apples (about 3 huge)
clean lemon juice
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- Put together flaky pie crust dough as directed.
- In a big bowl, blend sugars and nutmeg. Peel, main and slice the apples 1/4 inch thick, including them to the sugar as you go and tossing to coat. Toss with lemon juice and allow sit, tossing from time to time, at minimum 1 hour and up to 2 hrs in advance of filling.
- On a lightly floured surface area, with floured rolling pin, roll 1 disk of pie dough into a 13-inch circle and suit into base and up facet of a 9-inch pie plate refrigerate until finally all set to use. Roll remaining disk to a 14-inch circle, transferring to piece of parchment halfway by means of for simplicity of dealing with, then slide parchment (and dough) on to baking sheet and refrigerate till all set to use.
- Heat oven to 400°F. Finish apples: Sprinkle with cornstarch and toss to merge. Mound apples in prepared crust, packing in tightly alongside with any juices in the bowl.
- Take out major crust from fridge and enable sit right until just pliable adequate to shape without the need of cracking, about 5 minutes. Use stencil to punch out layout, then lay top pie crust in excess of filling. Trim the edge of the dough, leaving a 1-inch overhang. Fold top crust less than base crust to build thicker crust to seal crimp as ideal. Refrigerate 10 minutes.
- Place pie on baking sheet, brush crust with beaten egg and sprinkle with demerara sugar blended with a pinch of salt. Bake right until commencing to brown, 20 to 25 minutes. Minimize oven temperature to 350°F and bake until fruit is just tender and crust is golden brown, 40 to 55 minutes more, masking with foil if crust turns into way too dark. Transfer to wire rack and allow neat at minimum 2 1/2 hours. Serve warm or at place temperature.
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