Classic double-crust apple pie that doesn't leave a gap

Ingredients

• Crust for a double pie: 2½ cups flour, 1 tsp salt, 2 tbsp sugar, 16 tbsp cold butter, 6–8 tbsp ice water
• 3½ lb apples, half tart (Granny Smith), half sweet (Honeycrisp or Gala)
• ½ cup sugar and ¼ cup brown sugar
• 1 tsp cinnamon and ¼ tsp nutmeg
• 2 tbsp butter
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 1 egg, beaten, for the top

Steps

1. 1

   Step 1: Make the dough, divide it in two disks, wrap and chill 1 hour.

2. 2

   Step 2: Peel, core and slice the apples ¼ inch thick. In a large pot, cook them with the sugars, spices and butter over medium heat, covered, for 10 minutes, stirring twice, until just tender.

3. 3

   Step 3: Drain the juice into a small pan and boil it down to about ⅓ cup. Toss the apples with the cornstarch, lemon juice and the reduced juice. Cool completely.

4. 4

   Step 4: Roll out both crusts. Line a 9-inch dish with one, add the cooled filling, cover with the second, trim, crimp and cut 4 vents. Brush with egg. Chill 15 minutes.

5. 5

   Step 5: Bake at 425°F for 20 minutes, then at 375°F for 45–50 minutes, until the crust is deep golden and the juices bubble through the vents. Cool at least 3 hours.