Classic Double-Crust Apple Pie

This is the apple pie to keep in your back pocket. Use tart apples, or mix a few varieties from the market, like Braeburn, Cortland, Empire, Granny Smith or Northern Spy, for a filling with more depth.

Ingredients

For the crust

• 2 cups all-purpose flour
• 1 teaspoon salt
• ⅔ cup plus 2 tablespoons cold butter or shortening
• 4 to 6 tablespoons cold water

For the filling

• ⅓ to ½ cup sugar
• ¼ cup all-purpose flour
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ⅛ teaspoon salt
• 8 cups thinly sliced, peeled tart apples (about 8 medium)
• 2 tablespoons butter

Instructions

1. Mix the flour and salt. Cut in the butter or shortening until the pieces are the size of small peas. Sprinkle in the cold water a tablespoon at a time, tossing with a fork, until the dough just holds together.
2. Split the dough in half and shape each half into a flat disk. Wrap and chill for about 45 minutes, until firm but still easy to roll.
3. Heat the oven to 425°F. Roll one disk about 2 inches wider than a 9-inch glass pie plate and ease it into the plate.
4. Toss the sugar, flour, cinnamon, nutmeg and salt with the apples. Pile them into the crust and dot with butter. Trim the bottom crust to ½ inch past the rim.
5. Roll out the second disk, cut a few slits for steam and lay it over the filling. Trim it to 1 inch past the rim, fold it under the bottom crust, press to seal and crimp.
6. Wrap the edge with a 3-inch strip of foil so it doesn’t over-brown. Bake for 40 to 50 minutes, removing the foil for the last 15, until the crust is golden and juice bubbles through the slits.

Tips

• Set a sheet of foil on the rack below the pie to catch any drips.
• For a shiny top, brush the crust with milk or cream and sprinkle with coarse sugar before baking.
• An all-butter crust has the best flavor. Shortening or lard is a little more forgiving to work with.

Adapted from Betty Crocker.