- ¬Ĺ cup sugar, plus extra for sprinkling
- ¬Ĺ teaspoon ground cinnamon
- pinch of freshly grated nutmeg
- 4 large, tart cooking apples, about 3 pounds in total
- 4 tablespoons (¬Ĺ stick) unsalted butter
- 1 pound, or 1 recipe, sweet tart pastry
- 1 extra-large egg yolk, beaten with 2 teaspoons water,¬†for egg wash
Because the apples are precooked, they won‚Äôt shrink¬†during baking and create air pockets inside the pie.
- Start by preparing the caramelized apple filling. Mix the¬†sugar, cinnamon, and nutmeg together. Peel, quarter, and¬†core the apples, then cut into thick chunks. Place in a bowl¬†and sprinkle with the spiced sugar to coat. Fry the apples in¬†two batches: Melt half the butter in a wide, nonstick frying¬†pan, add half the apple chunks, and fry over high heat until¬†golden and caramelized around the edges, about 5¬†minutes. Transfer to a large bowl. Repeat with the¬†remaining apples and butter. Let cool completely.
- Preheat the oven to 375¬įF. Roll out about half of the pastry¬†on a lightly floured surface to about 1/8-inch thickness.¬†Overturn an 8-inch pie pan on top of the pastry and cut out a¬†rough circle slightly bigger than the pan. Line the pan with¬†the pastry, lightly pressing down to remove any air pockets,¬†then trim off the excess pastry. Roll out the remaining pastry¬†into another circle, again slightly larger than the pan, for the¬†top crust.
- Spoon the cooled apples evenly into the pie shell. Brush the¬†rim of the bottom crust with a little water, then drape the top¬†crust over the pie. Press down lightly to seal and trim off the¬†excess pastry. Crimp the edges and brush the top with the¬†egg wash to glaze. Use the tip of a knife to cut a small¬†cross in the center so that steam can escape during¬†cooking. Sprinkle with a little sugar.
- Bake until the crust is golden brown and crisp, 35‚Äď40¬†minutes. Let stand for 15‚Äď20 minutes before serving.