Magnolia Bakery: Double Crust Apple Pie

This labor of love is an all-American fave from the spot we’ve loved since Sex and the City put it on the map.

Pre-made pie dough of your choice — enough for a nine-inch pie
4 medium Rome Apples
3 medium Granny Smith apples
2 tsp lemon juice
¾ cup brown sugar
¼ cup granulated sugar
3 tbsp cornstarch
1 tsp cinnamon, ground
1/8 tsp nutmeg, ground

Prep
1. Peel and slice the Rome apples into ¾-inch slices and the Granny Smith into ¼- inch slices.
2. Place in a bowl and sprinkle with lemon juice, set aside.
3. Combine brown sugar, white sugar, cornstarch, cinnamon, and nutmeg in a small bowl and set aside.

Assemble and Bake
1. Preheat oven to 400 degrees.
2. Lightly butter the bottom and sides of a nine-inch pie pan.
3. Roll the bottom crust to 11 inches and fit into the pie pan, letting the edges hang over.
4. Brush the dough with a thin layer of egg white wash.
5. In a large bowl, toss the sugar mixture with the apples and place the filling in the pie pan.
6. Form the apples into a HUGE, TALL pile, and make sure ALL of your apples go into the pie and dot the apples with the 1 tbsp of butter.
7. Trim the excess dough on sides, leaving a ½-inch over hang.
8. Roll the dough for the top 11 inches and place gently over the apples.
9. With your hands push the dough gently toward the center and press the top and bottom layer together with your fingers.
10. Fold the top crust under the bottom to prepare to seal the pie closed. DO NOT CRIMP THE DOUGH.
11. To seal, dip a fork in flour and press into the edges of the pie plate.
12. Make 4 slashes in the top dough to allow steam to escape.
13. Brush lightly with egg wash.
14. Sprinkle with sugar and cinnamon
15. Place the pie on sheet pan, bake for about 45 to 50 minutes
16. Check the apples for texture and the crust for color after 45 minutes. You may need to bake another 5 to 10 minutes. If the crust is getting too brown, place the pie rim over the pie.
17. Pie is done when juices bubble through the tops.
18. Crust should be golden brown and apples should be fork tender.

Magnolia Bakery,108 North State Street (at Washington Street); 312-346-7777.

Photo: Courtesy of Magnolia