Ingredients:

• 1 favorite pie crust dough recipe, enough for a top and bottom
• 6 large apples (about 6 cups), peeled or unpeeled, quartered and cored
• 1/2 cup (50 g) granulated sugar, plus more for sprinkling on top of the pie
• 2 to 4 tablespoons boiled cider
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon salt
• 1/3 cup (50 g) flour
• 1 tablespoon butter, chopped into little pieces
• 1 egg white, plus 2 teaspoons water

Directions:

1. Make the pie dough and chill in fridge while you make the filling.
2. Slice the apples into 1/2-inch (1.25 cm) thick slices.
3. In a large mixing bowl, put the apples, sugar, boiled cider, cinnamon, allspice, salt, and flour, and mix lightly until most of the apple surfaces are covered with what looks like wet sand.
4. Roll out half the pie dough and place in the pie pan.
5. Lay the apple slices flat in the unbaked piecrust and dot with butter.
6. Roll out the remaining dough, lay over the fruit, and cut 5 to 6 vents on top. Trim excess dough from the edges and crimp.
7. Cover and chill in the fridge while you preheat the oven to 425 degrees F.
8. Bake on the middle rack of oven for 20 minutes.
9. Reduce heat to 375 degrees F and bake for 20 more minutes.
10. Open the oven, carefully remove the pie, set it on a heat-safe surface, and close the oven to keep the heat inside. Quickly brush the top of the pie with the egg wash and sprinkle lightly with sugar. Return the pie to the oven and continue baking at 375 degrees F for an additional 20 minutes, or until the pie is done.
11. Look for steam and a slight bit of juice coming out of the vents before removing it from the oven. Get your ear right down almost to the top of the pie and listen for the sizzle.
12. Cool for at least 1 hour before slicing.

Adapted from Pie Camp: The Skills You Need to Make Any Pie You Want. Copyright (c) 2020 by Kate McDermott. Used with permission of the publisher The Countryman Press, a division of W. W. Norton & Company, Inc. All rights reserved.