4 or 5 sour apples (such as Granny Smith), peeled, cored, and cut into eighths
0.25 cup (50 g) granulated sugar
0.5 teaspoon grated nutmeg
1 Few gratings of lemon rind
0.25 teaspoon salt
1 teaspoon unsalted butter (5 g)
1 teaspoon lemon juice
1 Pastry for a double-crust 9-inch (23 cm) pie
Instructions
1. Heat the oven to 350°F (175°C). Prepare a 9-inch (23 cm) pie plate (the most common period size; see notes) by lining it with the bottom crust of your pastry, allowing the edges to overhang slightly.
2. Pare, core, and cut the apples into eighths. Arrange a row of apple pieces around the inner edge of the lined pie plate, starting about 1/2 inch (1.25 cm) from the rim, then work toward the center until the plate is fully covered in a single layer. Pile the remaining apple pieces on top to form a mounded filling.
3. In a small bowl, combine the sugar, nutmeg, salt, lemon juice, and grated lemon rind. Sprinkle this mixture evenly over the apple mound. Dot the surface with the butter, distributing it in small pieces across the filling.
4. Moisten the exposed edge of the bottom crust with water, then lay the top crust over the filling and press the edges of the two crusts firmly together to seal. Trim and crimp as desired. Cut several small vents in the top crust to allow steam to escape.
5. Bake at 350°F (175°C) for 40 to 45 minutes, until the top crust is deep golden brown, the edges are set and lightly caramelized, and juices bubble visibly through the vents. An instant-read thermometer inserted through a vent into the center of the filling should read at least 185°F (85°C). If the crust edges brown too quickly, shield them loosely with strips of aluminum foil.
6. Remove from the oven and cool on a wire rack for at least 30 minutes before slicing, to allow the filling to settle.
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