Perfect Apple Pie! - crust pie crust

Method

• Prepare a double pie crust as directed.
• Roll out one disk on a lightly floured surface into a 12-inch circle and place the pastry in the pie plate.
• Gently press the dough into sides pie plate leaving an overhang of crust.
• Refrigerate while preparing the apple filling.
• Set oven rack to the second-lowest position and heat to 425 degrees.
• Peel, core and slice the apples into 1/2-inch slices (no larger than 1/2-inch).
• Place in a bowl and gently toss the apples with the fresh lemon juice.
• In a small bowl combine sugar, flour, cinnamon, salt and nutmeg (if using).
• Add the sugar mixture to the apples and toss well to coat.
• Transfer the apple mixture into the chilled prepared crust and mound the apples slightly in the center.
• Dot with 2 tablespoons butter.
• Roll out the second pastry, and place over filling.
• Flute the edges together.
• Make several slits in the top crust to allow steam to escape (if the pie dough is too soft, place in the freezer for 10 minutes).
• Whisk an egg white with a fork, and brush onto top of crust.
• Sprinkle with sugar.
• Place on a cookie sheet to catch any spills.
• Bake for 25 minutes.
• Reduce oven temperature to 375 degrees (leave the pie in the oven and do not open the oven door) continue baking for about another 30-35 minutes, or until the crust is deep golden brown and the fruit is bubbling.
• Transfer to a wire rack and cool for at least 4 hours before slicing the pie.
• TO MAKE PIE WITH CRUMB TOPPING: in a bowl combine 1 cup flour, 1/2 cup brown sugar, 1-2 teaspoons cinnamon; mix well with a spoon.
• Add in 1/2 cup COLD butter (no subs) cut into small chunks and mix together with your fingers to combine well.
• Add in some chopped walnuts if desired.
• Place in the fridge while preparing the pie.
• Make the pie filling exactly as directed, and dot with 2-3 tablespoons of butter before sprinkling on the topping.
• Bake as directed, but cover with foil the least 15 minutes of baking.