Apple Pie

Steps

• Macerate: Toss the sliced apples with the sugar, lemon juice, and cinnamon and let sit.
  ⏱ Start 30 min timer

  Tip: This draws out some of the water the apples would otherwise release inside the sealed pie, getting a head start on the shrinkage before it happens.

• Filling: Drain the apples over a bowl, reserving the released juice. Simmer the juice in a small pan until reduced by about half and syrupy.
  ⏱ Start 6 min timer
• Filling: Whisk the cornstarch into the reduced juice off the heat until smooth, then toss back through the drained apples along with the butter, cut into small pieces.

  Tip: Mixing the concentrated syrup back through, rather than discarding it, keeps all the apples' flavour in the pie instead of down the sink.

• Assemble: Roll out one disc of pastry and fit into a 9-inch pie pan. Fill with the apple mixture and top with the second disc, crimping the edges and cutting several vents.
• Bake: Brush with egg wash, sprinkle with coarse sugar if using, and bake at 220°C (425°F) for 20 minutes, then reduce to 190°C (375°F) and continue until the crust is deeply golden and the filling bubbles through the vents.
  ⏱ Start 35 min timer
• Cool: Cool at least 3 hours before slicing.
  ⏱ Start 180 min timer

  Tip: The starch needs this full time to finish setting as it cools — slicing too early gives a runny, unsliceable filling even if the pie tastes fully cooked.