How to make the perfect apple pie

With apples in abundance at the market, who doesn't dream of oven-fresh apple pie topped with a scoop of ice cream. After tasting this mouth-watering recipe, you and your family will never again enjoy another store-bought apple pie – it's simply that good!

Preparation time: 1 hour
Baking time: 50 minutes
Makes: 8 delicious servings

• Basic double-crust pie pastry
• 1 large egg, separated
• 4 tart apples, such as Granny Smith, Jonathan, Winesap or Northern Spy
• 4 sweet apples, such as Golden Delicious, Gravenstein, McIntosh or York Imperial
• 30 ml (2 tbsp.) lemon juice
• 125 g (1/2 c.) firmly packed light brown sugar
• 125 g (1/2 c.) granulated sugar
• 100 g (1/3 c.) sifted all-purpose flour
• 1 ml (1/4 tsp.) ground cinnamon
• 0.5 ml (1/8 tsp.) ground allspice
• 0.5 ml (1/8 tsp.) grated nutmeg
• 30 ml (2 tbsp.) butter
• 15 ml (1 tbsp.) cold water

1. Preheat the oven to 220°C (425°F). Line a 23-cm (9-in.) square pie plate with the bottom pie crust, letting the edges hang over about one inch. In a cup, whisk the egg white until frothy and brush over the bottom crust; reserve the egg yolk for the top crust glaze. Roll out the remaining pie crust. Cover the top crust with plastic wrap until ready to use.
2. Peel, core and slice all the apples about six mm (1/4-in.) thick, placing them in a large bowl. Sprinkle the apple slices with the lemon juice as you work to prevent browning. In a small bowl, combine the sugars, flour, cinnamon, allspice and nutmeg. Sprinkle the sugar mixture over the apple slices, tossing as you work to coat all the slices.
3. Spoon the apple slices into the prepared bottom pie crust, mounding the slices higher in the centre. Cut the butter into small pieces and scatter the pieces throughout the apple slices.
4. Using a pastry brush, moisten the edges of the bottom pie crust with a little water. Carefully transfer the top crust to cover the pie filling. Fold the top edges of the pastry over and under the bottom crust edges; pinch the edges together to seal. Cut slits or make decorative vents. If desired, form a decorative edge around the piecrust.
5. In a separate small bowl, whisk together the reserved egg yolk and cold water. Brush the glaze over the top of the pie, avoiding the slits or decorative vents.
6. Bake the pie 15 minutes; reduce the temperature to 190°C (375°F) and bake until the filling is bubbly and the pie crust is golden brown, about 35 minutes more. If the crust edges are browning too quickly, cover them with pieces of foil.
7. Place the pie on a rack to cool for at least 20 minutes before serving.

Delicious, golden-brown and piping hot from the oven . . . apple pie as good as this deserves to be served more often than simply during apple picking season!

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