1. Prep the Apples Peel, core, and slice the apples into 1/4-inch thick slices. In a large bowl, toss them with the lemon juice, sugar, flour, cinnamon, and nutmeg.
2. The “No-Sog” Secret Let the apples sit in the bowl for 30 minutes. They will release their juices. Pour those juices into a small saucepan and simmer over medium heat until the liquid reduces by half into a thick syrup. Pour that syrup back over the apples.
3. Build the Pie Preheat your oven to 425°F. Lay the bottom crust into a 9-inch pie plate. Pile the apple mixture inside, mounding them slightly in the center. Dot the top of the apples with the small cubes of butter.
4. The Top Crust Lay the second crust over the top. Trim the edges and crimp them together to seal. Crucial: Cut 4 or 5 slits in the top to let steam escape.
5. The Finish Brush the top with your egg wash and sprinkle with the sugar. This gives you that bakery-style golden, crunchy crust.
6. Bake Bake at 425°F for the first 15 minutes. Then, reduce the heat to 375°F and bake for another 40 to 45 minutes.
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Tip: If the edges brown too fast, cover them with strips of foil.
The Golden Rules for Apple Pie
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The Apple Mix: Don’t use just one type of apple. Granny Smith provides the tartness and holds its shape, while Honeycrisp or Fuji adds sweetness and juice.
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The Cooling Wait: You must let the pie cool for at least 3 hours. If you cut it hot, the filling will run out like soup. As it cools, the starches thicken into that perfect “slice.”
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Temperature Check: The pie is done when the juices are bubbling through the vents in the center.
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