To prepare the pie crusts, freeze one as directed in the accompanying crust recipe and roll out a second one into a 10” circle. Brush off excess flour, transfer to a parchment-lined baking sheet, cover with plastic wrap, and refrigerate until firm, at least 20 minutes.

This pie requires the apples to be so tart you wouldn't necessarily eat them out of hand. Store-bought Granny Smiths will do if an out-of-season urge hits, but for for best flavor, apple pie is at its very best during local apple season (just like any other fruit pie).

6 cups Gravenstein or Bramley apples, peeled, cored and sliced very thin (5 to 6 average-sized apples)
1/2 cup white sugar
1/4 cup brown sugar
1 1/2 tablespoons all-purpose flour
1/4 teaspoon cinnamon
1/8 teaspoon fresh grated nutmeg
Two prepared (9-inch) pie crusts (made from two separate batches All-Butter Pie Crust. Find the recipe by searching on the word 'crust' at Edible Seattle's recipe page.)
Half and half, for brushing crust (optional)

Preheat oven to 375 degrees.

Place apple slices in a large mixing bowl. Combine sugars, flour and spices in a small bowl and sprinkle the mixture on top of the apples. Toss until coated (fingers work best), and transfer to a prepared 9” pie crust.

If using the All-Butter Crust, peel plastic wrap away from refrigerated pastry sheet, place on top of filled pie pan, and trim to a 1/4” overhang. Tuck the top edges around the bottom's crimped edge, and cut a few slits in the top for steam to escape.

Place the pie on a baking sheet to catch any drips, and bake on the center rack of the oven for 60 to 80 minutes, until golden brown and bubbling.

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