We are inspired by the fall season and the bounty of apples at the Farmers’ Market to make this classic pie. We choose a variety of fresh apples for the pie—some tart, some sweet, some that break down well. A little sugar, a little cinnamon, a little nutmeg, and the apples sing when baked in homemade pastry!

We start by pre-heating the oven to 375° F. We remove one of the resealable plastic bags of pie dough from the fridge and begin rolling it, turning it to keep it a circle. When it starts to fill the bag, we split the bag open with scissors and place dough on a large piece of lightly floured parchment paper. We cover with 2 pieces of overlapping wax paper and continue to roll and turn the parchment paper until the diameter is at least 12 inches to fit in our 9-inch glass pie plate.

We ease the dough into the pie plate, leaving the edges of the dough hanging over the edge of the pan slightly, and cover loosely with plastic wrap. We refrigerate and repeat the rolling with the second piece of dough. When it is rolled out, we place the parchment-dough-wax paper rectangle on a large cookie sheet and refrigerate while we prepare the apples.

In a very large bowl (we use our pasta serving bowl), we make the filling. With a paring knife, we cut an apple in quarters, remove the core by cutting it out for each apple wedge at an angle, and peel. We slice and repeat for all the apples. Meanwhile, we gradually add the sugar and squeeze in the lemon juice through a strainer so the apples do not discolor. Once all of the apples are in the bowl with the sugar and lemon juice, we add the zest from the lemon half, about 12 scrapings of the nutmeg with our microplane, the cinnamon, and 2 tablespoons of flour. We toss well. We also cut the butter into small pieces and leave on a plate.

We remove the pie plate filled with the bottom crust from the fridge and pile in the apples. We have more than enough, and when the mound is as big as it can get, we set the remaining 2 cups of apples aside and refrigerate for another use. We dot the apple mound with the butter.

Next, we remove the rolled out top crust from the fridge and lay the dough on top. In a cup we beat the egg and brush the edges of the bottom crust with the egg and then seal the top by pressing on the dough. We cut the excess dough all around the exterior, reserving it for another use. With a fork, we make a decorative edge to the pie. We cut 6 steam holes across the top in a design with out kitchen scissors. Finally, we brush more of the egg on the top and edges of the pie and sprinkle with a heaping tablespoon of sugar.

We place the pie on a foil covered, rimmed cookie sheet and bake for about 1 hour and 15 minutes. We want the crust browned and the juices in the steam vents bubbling. We take the pie out of the oven carefully and let cool on a metal trivet.

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