Apple Pie

I like bigger chunks, minimum 1/2" --otherwise it's applesauce pie--then why bother with the crust?

 Here you go, Josie- 

Apple Pie

Makes 1 double crust nine-inch pie. Start 7 or 8 hours before you want to eat it.

1 recipe Pate Brisée (or any double crust pie recipe)

4½ pounds apples, peeled, cored & sliced a little thicker than ¼ inch (want 10 to 12 cups)                 

4 tablespoons butter

2/3 cup white sugar

1/3 cup packed brown sugar

1½ teaspoons cinnamon

¼ teaspoon allspice

¼ teaspoon nutmeg

¼ tespoon salt

Preheat the oven to 400º w/ a rack positioned in lower third of the oven.

To make the filling:

Mix the sugars, spices and salt together. Set aside-note that this does not go in until after the apples have cooked for a while.

In a 12-inch sauté pan, heat the butter over high heat until it is fragrant & sizzling. Add the apples & toss until glazed w/ butter. Reduce the heat to medium, cover tightly, and cook, stirring frequently, until the apples are softened on the outside but still slightly crunchy–about 5 to 7 minutes.

Stir in the sugar mixture. Increase heat to high & cook the apples at a rapid boil until the juices become thick & syrupy, about 3 minutes.

Immediately spread out thinly on a cookie sheet to cool to room temperature.

To assemble pie & bake:

Roll out dough & place bottom crust into a 9-inch deep pie pan (I like Emile Henry.) Spoon room temperature apple mixture into the bottom crust. Roll out top crust & place on top.  Lift up edge of the bottom dough and fold top dough underneath it to make a seal. Crimp edge as desired. Cut 8 small slits in top to allow steam to escape.

Place pie on foil‑lined baking sheet. Bake for 40 to 50 minutes, or until the crust is richly browned & the filling has begun to bubble.

Let cool completely on a rack, 3 to 4 hours. The pie is best served promptly, but will keep at room temperature for 2 to 3 days.

adapted from The Joy of Cooking