There’s never a better time to bake an apple pie than during the first cool days of fall.
So which of the thousands ofvarieties of applesis best?
For pies and cobblers, you want apples that can withstand heat without losing their shape or zing.
RealSimple.com
“The apple could be mealy, which will leave your pie lacking in flavor.”
Roll one batch of pie dough into an 11- to 12-inch round.
Fill with the apple mixture, mounding it slightly in the center.
Roll out the second batch of dough and place it over the pie.
Trim the edges, then crimp with your fingers or a fork.
Use a sharp knife to cut small vents in the top crust.
Brush the entire surface with beaten egg, then sprinkle with turbinado sugar if using.
Place pie on a baking sheet and transfer to oven.
Transfer pie to a rack and cool for at least 1 hour before serving.
