She’s the Goose
From the Oven · Autumn
Honeycrisp for sweetness, Granny Smith for backbone — and a long, slow bake until the kitchen smells like the season has finally arrived.
The pie made when cold arrives and apples turn sharp. The crust is the House Pie Crust from the Basic Series, made and chilled ahead.
For the filling
Roll out the bottom crust and settle it into the pie plate.
Toss the apples with both sugars, the flour, cornstarch, cinnamon, nutmeg, and lemon juice.
Fill the shell, mounding gently toward the center.
Dot the top with butter.
Lay on the top crust and cut a few steam vents.
Brush all over with the egg wash.
Bake at 400°F for 20 minutes.
Reduce to 350°F and bake 35–45 minutes more, until deeply golden and bubbling at the vents.
If the edges brown before the center sets, lay a loose ring of foil over them.
Cool overnight before slicing.