All-American Apple Pie

Yields 1 (9-inch) pie

6 cups peeled and sliced green apples

¾ cup granulated sugar

1 teaspoon ground cinnamon (plus extra for sprinkling)

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

1 tablespoon cornstarch

3 tablespoons cold, unsalted butter

1 (9-inch) double-crust pie pastry (see recipe: Double-crust Pie Pastry)

Egg wash (1 egg, lightly beaten, mixed with 1 tablespoon water)

Coarse sugar (for sprinkling)

Vanilla ice cream (optional)

 

1. Preheat oven to 400° F.
2. In a large bowl, combine apples, sugar, cinnamon, nutmeg, cloves, and cornstarch. Toss well until apples are coated.
3. Line a greased and floured 9-inch pie pan with pastry dough. Add apple filling. Dot with pieces of butter. Brush edges with egg wash. Cover filling with pastry dough. Seal and flute edges. Cut three slits on top for ventilation. Brush entire surface with egg wash, and sprinkle lightly with cinnamon and coarse sugar.
4. Place pie pan on a baking sheet to catch any drippings. Bake at 400° F for approximately 45-60 minutes, or until golden brown and juices begin to bubble from vents. Note: To prevent pie crust from getting overly browned, cover edges with aluminum foil. 
5. Place on a wire rack and allow pie to cool before serving. If desired, serve each slice with a scoop of vanilla ice cream.