A surprisingly simple approach to baking a traditional apple pie from scratch.
- 1/4 cup all-purpose flour (spooned and leveled), plus more for rolling dough
- 1 recipe (2 disks) any favorite pie dough recipe
- 2 tablespoons freshly squeezed lemon juice (from 1 lemon)
- 4 pounds (8 to 10) apples, such as Empire, Granny Smith, Gala, Cortland, Winesap, or a mix
- 3/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
- Lightly flour a large piece of waxed paper; place a disk of dough in center. Rolling from center outward, form into a 12-inch circle. Transfer dough (with the paper) to a baking sheet. cover and refrigerate. Repeat with second roll of dough.
- Preheat oven to 450 degrees with a rack set in lowest position. Remove first circle of dough from refrigerator; wrap around rolling pin (discarding paper), and carefully unroll over a 9-inch pie plate. Gently lift edges and lower dough into the pie plate so it hugs bottom and sides. Avoid stretching the dough, which will make it shrink during baking. Refrigerate.
- Place lemon juice in a large bowl. Peel, core, and cut apples into 1/4-inch-thick slices; halve crosswise, and add to lemon juice (to keep them from turning brown) as you work. Add sugar, flour, cinnamon, and salt; toss to combine.
- Remove dough-lined pie plate from refrigerator. Fill with apple mixture, gently packing apples and mounding slightly in center; dot with butter. Lightly brush rim of pie shell with water. Remove remaining circle of dough from refrigerator. Either whole sheet of dough over apples and press along the rim to seal, or cut into strips to create the criss cross pattern. Pinch edges to seal.