Classic Apple Pie

Ingredients

• 2pie crusts
• 6apples — sliced
• 150 gsugar
• 1 tspcinnamon
• 2 tbspbutter
• 1egg — for wash

Method

1. 1. Begin by preheating your oven to 425°F (220°C). Take the 2 pie crusts out of the refrigerator to allow them to come to room temperature, which will make them easier to handle and prevent cracking.
2. 2. Peel, core, and slice the 6 apples into 1/4-inch thick slices. Use a mix of tart and sweet apples for a balanced flavor. Place the slices in a large mixing bowl and add 150 g sugar and 1 tsp cinnamon. Toss the apples until they are evenly coated with the sugar and cinnamon, which will help draw out the juices and enhance the flavor.
3. 3. Melt 2 tbsp butter in a large skillet over medium heat. Add the apple mixture to the skillet and cook, stirring occasionally, until the apples are just tender and the sugar has dissolved into a syrup, about 8-10 minutes. The apples should be slightly softened but not mushy, and the syrup should be thick enough to coat the back of a spoon.
4. 4. Roll out one pie crust and fit it into a 9-inch pie pan, pressing it gently into the bottom and sides. Pour the cooked apple mixture into the crust, spreading it evenly. Dot the top with small pieces of the remaining butter to add richness.
5. 5. Roll out the second pie crust and place it over the apples. Trim any excess dough, leaving about a 1/2-inch overhang. Tuck the overhang under the bottom crust edge, pressing to seal, and crimp the edges decoratively with your fingers or a fork.
6. 6. Beat 1 egg in a small bowl and brush it over the top crust. This will give the pie a beautiful golden color. Cut several slits in the top crust to allow steam to escape during baking, which helps prevent the pie from becoming soggy.
7. 7. Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling through the slits. The aroma of cinnamon and apples should fill your kitchen, and the crust should be firm to the touch.
8. 8. Allow the pie to cool on a wire rack for at least 2 hours before serving. This cooling time will let the filling set up properly, making it easier to slice. Serve the pie warm or at room temperature, perhaps with a scoop of vanilla ice cream for a classic touch.