This is a classic apple pie recipe, both easy to make and insanely delicious. Four ravenous frat boys "reviewed" (a.k.a. devoured) this pie, and they all loved it.
I started with six Granny Smith apples, which turned out to be too many for the shallow pie tin I had. I used the extras in the Apple Oatmeal Muffin recipe above! Many apple pie recipes suggest using half tart apples (like Granny Smith) and half sweet apples (like Fuji or Jonagold), but using all tart apples turned out great in this pie.
From Gourmet, September 2002
3 tablespoons all-purpose flour
1 teaspoon finely grated fresh lemon zest
1/2 teaspoon cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon salt
2/3 cup plus 1 tablespoon sugar
2 1/2 pounds apples, peeled, cored, and each cut into 10 wedges
1 tablespoon fresh lemon juice
Two frozen pie crusts (yikes! I know, not "Gourmet"... I cheated)
1 large egg, lightly beaten
Put a large baking sheet in middle of oven and preheat oven to 425°F.
Whisk together flour, zest, cinnamon, allspice, salt, and 2/3 cup sugar and gently toss with apples and lemon juice.
Spoon filling into pie shell, then cover with second crust. Press edges together, then crimp decoratively. Lightly brush top of pie with egg and sprinkle all over with remaining tablespoon sugar. Cut 3 steam vents in top crust with a small sharp knife.
Bake pie on hot baking sheet 20 minutes. Reduce oven temperature to 375°F and continue to bake until crust is golden and filling is bubbling, about 40 minutes more. Cool pie to warm or room temperature on a rack, 2 to 4 hours.