6 cups thinly sliced, peeled apples (6 medium)
3/4 cup sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice
2 pie crusts (recipe below)
1 egg white
Place 1 pie crust in ungreased 9-inch glass pie plate, and prick the bottom with a fork. Press firmly against side and bottom.
In large bowl, gently mix filling ingredients, and pour it into the pie crust.
Lay the second pie crust on a flat surface, and cut into 1/2 to 1 inch strips.
Place four to six strips over the top of the filling. Fold every other strip in half, and lay one strip of dough perpendicular over the pie. Unfold the folded strips.
Now, fold the other strips in half, and lay another piece of dough onto the pie. Unfold those strips.
Keep repeating this process until you have covered the pie.
Pinch off the extra pieces, and pinch the ends of the top strips into the bottom crust.
Beat egg white until foamy. Brush over the top of the crust. Sprinkle with sugar.
Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.
Homemade Crust (makes two pie crusts)
1 cup (2 sticks) unsalted butter, cold
2 1/2 cups unbleached all-purpose flour; spoon into measuring cup and level to rim
1 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon cinnamon (optional, use if pie filling goes well with cinnamon)
1/4- 1/2 cup ice water; make with water and ice cubes
Dice the butter and return it to the refrigerator while you prepare the flour mixture.
Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half, and roll out to use.