Apple pie
Makes one 9-inch pie
Nick Cowles uses early green McIntosh apples for his pies, but they're not available this time of year. He suggests Northern Spys, Baldwins, Gravensteins, Pippins, or Cortlands instead.
CRUST
| 2 | cups flour |
| Pinch of salt | |
| 3/4 | cup (1 1/2 sticks) cold butter, cut into 1/2-inch dice |
| 1/3 | cup ice water |
| Extra flour (for sprinkling) |
2. Turn the clumps out onto a lightly floured counter and work them together to form a ball. Shape the dough into 2 disks; wrap each in foil. Refrigerate the dough for 20 minutes.
FILLING
| 9 | medium apples, peeled, cored, and cut into 3/4-inch dice |
| 1/4 | cup brown sugar |
| 1/4 | cup maple syrup |
| 1 | tablespoon instant tapioca |
| 1 | teaspoon ground cinnamon |
| 1/2 | teaspoon ground nutmeg |
| 1/4 | teaspoon ground allspice |
2. In a large skillet, combine the apples, sugar, syrup, tapioca, cinnamon, nutmeg, and allspice. Stir gently over low heat for 5 minutes or until the apples begin to soften. Set aside to cool.
3. On a lightly floured counter, roll one disk of dough into a 10-inch round. Lift it onto the rolling pin and ease it into the pie pan. Add the filling.
4. Roll the other disk to a 10-inch round. Lift it onto the rolling pin and ease it onto the apple mixture. Fold up the bottom crust so it is even with the edge of the pan. Fold the top crust under so it's even with the edge of the pan. Use a fork to press the edges together. Cut slits in the top crust for steam to escape.
5. Set the pie on a rimmed baking sheet and transfer to the oven. Prepare the glaze.
GLAZE
| 3 | tablespoons butter, melted |
| 1 | egg white |
| 1/4 | cup sugar |
2. When the pie has cooked for 20 minutes, brush it with the butter mixture. Sprinkle with the sugar.
3. Return the pie to the oven and continue baking for 20 to 25 minutes or until the apples are tender when pierced with a skewer and the pastry is golden brown (total baking time is 40 to 45 minutes). Adapted from Nick Cowles 
