Ingredients
1pie dough,double-crust, refrigerated
2tbspall-purpose flour,plus extra for dusting the workspace
¾cupsugar,plus extra for dusting the top of the crust
½tspcinnamon,ground
¼tspnutmeg,ground
¼tspsalt
⅛tspallspice
3large Granny Smith apples,cored, peeled (about 1.5 lbs)
4large McIntosh apples,cored and peeled (about 2 lbs)
1tbsplemon juice
1egg white,large, lightly beaten
vanilla ice cream,for serving, optional
whipped cream,for serving, optional
Food processor
Preparation
Preheat the oven to 375 degrees F. Prepare a 9-inch pie plate with cooking spray.
Roll out the two pieces of the pie dough on a floured workspace into large circles, until the larger one is at least 12 inches in diameter, and the smaller one is about 10 inches in diameter.
Carefully transfer the larger pie dough to the pie plate and press it in gently to line the entire bottom of the pan, with the dough sticking out at least ½-inch above the rim. Cover gently with plastic wrap and refrigerate.
While the dough is re-cooling, whisk together the sugar, cinnamon, salt, and allspice in a large bowl until mixed. Set aside.
Thinly slice all of the apples. Toss the apples with the lemon juice until evenly coated.
Then transfer the apples to the large bowl with the flour mixture, and gently toss until all of the apples are fairly evenly coated with the flour mixture.
Turn the fruit mixture, including the juices, into the chilled pie shell and mound the apples slightly in the center.
Carefully lay the second (10-inch) pie crust on top of the apples so that it is centered around the bottom crust. Trim the edges of the top and bottom crust to ½-inch beyond the pie pan lip.
Tuck the rim of the dough underneath itself so that the folded edge is flush with the pan lip. Flute the edge or press with the tines of a fork to seal the pie crust. Cut 4 small slits in the top of the dough.
Return pie to the freezer for 10 minutes. Then remove and brush with the egg white, and sprinkle evenly with a few pinches of sugar. Cover the edges of the pie crust lightly with aluminum foil or a pie crust shield.
Bake for 40 minutes, then remove pie crust shield. Bake for an additional 20 minutes, or until the crust is a deep golden brown and the juices just barely start to seep out.
Transfer pie to a wire rack and let cool to room temperature for at least 3 hours before slicing.
