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Apple Pie

2 1/2 lbs Granny Smith apples peeled, quartered, cored, and cut into
3/8" slices (5-6 cups)
3/4 cup sugar plus 2 teaspoons for sprinkling on dough top
2 Tbsp all-purpose flour
1/2 tsp ground cinnamon
1 pinch salt
pie Dough for a double crust 8- or 9-inch pie
2 Tbsp. unsalted butter cut into small pieces

Toss apples and next 4 ingredients in large bowl; let stand until
apples soften and shrink a bit, no longer than 10 to 15 minutes.
(this step is supposed to keep a gap from forming between the top
crust and the apples. Adjust oven rack to low position and heat
oven to 400.

Roll larger dough disk on a lightly floured surface into a 12-inch
circle, about 1/8" thick. Transfer dough to 9-inch Pyrex pie pan,
leaving dough that overhangs lip of pan in place. Turn apple
mixture, including juices, into shell; scatter butter pieces over
apples.

Roll smaller dough disk on a lightly floured surface into a 10-inch
circle. Lay it over top of pie. Trim top and bottom dough edges
to 1/4 inch beyond pan lip. Tuck this rim of dough underneath
itself that that folder edge is flush with pan lip. Flute dough
in your own fashion, or press with fork tines to seal. Cut 4 slits
at right angles on dough top to allow steam to escape; sprinkle
with remaining sugar.

Set pie on a rimmed baking sheet; bake until light brown, about 30
minutes. Reduce oven temperature to 350 degrees and continue baking
until crust is a rich golden brown and apples can be easily pierced
with a knife, about 30 minutes longer. If pie browns before it
bakes through, cover top with foil and continue baking. Transfer
pie to a wire rack; cool for at least 1 hour before serving.

Pie is best when consumed within a few hours of baking, but can be
stored at room temperature, covered by an inverted bowl, for a day
or two.

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