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Classic Apple Pie

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1 recipe basic pie crust
6 large apples (about 3 1/2 pounds), preferably a mix of varieties such as Honeycrisp, Granny
    Smith, and Jonagold, peeled, cored, and sliced
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cardamom
1/2 cup granulated sugar, plus 1 tablespoon
2 tablespoons unbleached all purpose flour
1 teaspoon lemon zest
1 tablespoon freshly squeezed lemon juice

Make the dough according to the recipe and put it in the refrigerator to chill.

Preheat oven to 450 degrees.

Toss the apples in a bowl with the cinnamon, nutmeg, cardamom, 1/2 cup sugar, and flour. Add the lemon zest and juice and mix thoroughly.

After the dough has chilled, roll out the larger piece of dough and transfer it to a 9-inch pie plate. Scoop the apples into the crust, leaving behind any liquid.

Roll out the second piece of dough until it is about 10 inches in diameter and transfer it onto the top of the apple filling.  Trim the edge of the crust to even it out, if necessary.  Fold the edges under and crimp the top and bottom crust together.  Cut a few slits into the top crust.  Sprinkle the remaining tablespoon of sugar over the top of the pie. 

Bake the pie on the bottom rack of the oven for 10 minutes, then turn the oven temperature to 350 degrees and cook for about 50 minutes longer, until the crust is lightly browned and the filling is bubbling.  If the crust begins to brown too quickly, tent a piece of foil over the top.

Let the pie cool for at least an hour to let it set.


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