Apple pie is very simple to make; especially when using the pie crust recipe from Baking with Julia. Growing up, pie was always challenging...will the crust turn out? Will it be too dry and crack, or too tough? I discovered this particular recipe when the book came out in 1996 and have never had reason to search out another. It is super simple. Okay, I just reviewed the recipe in the actual book, not the converted recipe I use to make large amounts. There are 5 ingredients and 13 tips for working with pie dough. Apple pie is very simple to make, seriously. It is all in the wrists.

But, before we start, I have to give a shout out to my friend Susan's father, Dr. Marshall. I'm honored that he loves my apple pie. Recently celebrating his 95th birthday on the 7th night of Chanukah, he graciously ate my sufganyout as we sang happy birthday. I feel I owe him an apple pie, though. One should live to 95, nay ~ even 120, celebrating with their favorite dessert.

Ingredients:

• Pastry for 2-crust pie (see separate recipe)
• 1 cup sugar
• 1 teaspoon cinnamon
• 4 tablespoons flour
• Dash salt
• 6 cups thinly sliced, pared tart cooking apples (2 pounds)
• 2 tablespoons butter or margarine
• 1 beaten egg for egg wash

Steps:

Follow the directions for the Perfect Pie Dough and make the single crust just up until it is laid into the pan. Do not crimp the edge. Refrigerate, with remaining dough until ready to use.

Peel apples and place in a large bowl, sprinkle with a little lemon juice to prevent browning if you have some. Otherwise, WORK FASTER :-)!

In small bowl, combine sugar, cinnamon, flour, and salt, mixing well. Add to apples and toss.

Turn into pastry-lined pie plate, mounding high in center; dot with margarine.

Roll out remaining pastry into an 11-inch circle.  Gently, GENTLY fold into fourths. Make arrow slits through the folds with a paring knife by GENTLY slicing through the layers.

Place top crust onto the pie.

Unfold the crust and center over the pie. Feel the edge. If if seems like it will be too thick when rolled, trim a little bit off.

Fold edge of top crust under bottom crust; press together with fingertips.

Crimp decoratively by pressing the forefinger of the right hand between the forefinger and thumb of the left hand.

Brush the top of the pie with egg wash. Bake for 20 minutes and then reduce heat to 375'. Continue to bake until apples are tender when pierced with a paring knife and the pie is light golden brown. If the pie is browning too quickly, cover loosely with foil and bake until done.

Cool on wire rack. Tastes great warm!

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Comments:

Vivian: Hi, Can I prepare the pie in advance, entirely assembled, ready to bake, freeze it and bake it the day it will be served? Thanks

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Leah: Yes - freeze the pie raw and bake frozen. You may need to cover it with foil at some point so it doesn't get too brown. Make sure the filling bubbles out of the air vents and is nice and thick.

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