New England Apple Pie — From the Oven

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A golden New England apple pie cooling, with red apples and rosemary — Cooled on the counter before the first slice

Honeycrisp for sweetness, Granny Smith for backbone — and a long, slow bake until the kitchen smells like the season has finally arrived. I let it cool overnight before the first slice, which feels like a small act of restraint and rewards you with a filling that holds.

Begins with the house Pie Crust — made and chilled ahead.

Ingredients

For the filling

6–7 large apples (a mix of Honeycrisp and Granny Smith)
¾ cup brown sugar
¼ cup granulated sugar
2 Tbsp flour
2 Tbsp cornstarch
1½ tsp cinnamon
¼ tsp nutmeg
1 Tbsp lemon juice
2 Tbsp butter, for dotting
1 egg, beaten, for the wash

Method

Roll out the bottom crust and settle it into the pie plate.
Toss the apples with both sugars, the flour, cornstarch, cinnamon, nutmeg, and lemon juice.
Fill the shell, mounding gently toward the center.
Dot the top with butter.
Lay on the top crust and cut a few steam vents.
Brush all over with the egg wash.
Bake at 400°F for 20 minutes.
Reduce to 350°F and bake 35–45 minutes more, until deeply golden and bubbling at the vents.

A slice of apple pie lifted to show the spiced filling inside — The slice, the day after

If the edges brown before the center sets, lay a loose ring of foil over them and let the pie finish.

A warm slice of apple pie with a scoop of ice cream melting alongside — Warmed, with something cold

"Let it cool overnight before slicing. This is the pie I photographed for the Ledger after we fixed the crust and gave it the patience it asked for."