½ cup granulated sugar (3½ ounces), plus 1 teaspoon
¼ cup packed light brown sugar (1¾ ounces)
¼ teaspoon salt
1 tablespoon lemon juice
½ teaspoon grated lemon zest
⅛ teaspoon ground cinnamon
2½ pounds tart apples (firm), about 5 medium, peeled and cut into ¼-inch-thick
slices (Granny Smiths, Empires, or Cortlands)
2½ pounds sweet apples (firm), about 5 medium, peeled and cut into ¼-inch-thick
slices (Golden Delicious, Jonagolds, or Braeburns)
1 egg white , beaten lightly
1.
Make pie crust.
2.
Make filling. Mix ½ cup granulated sugar, brown sugar, salt,
zest, and cinnamon in large bowl; add apples and toss to combine.
3.
Transfer apples to Dutch oven and cook, covered, over medium
heat, stirring frequently, until apples are tender when poked with fork but
still hold their shape, 15 to 20 minutes. (Apples and juices should gently
simmer during cooking.)
4.
Transfer apples and juices to rimmed baking sheet and cool to room
temperature, about 30 minutes.
5.
Preheat oven to 425°.
6.
Set large colander over now-empty bowl; transfer cooled apples to
colander. Shake colander to drain off as much juice as possible (cooked apples
should measure about 8 cups); discard juice.
7.
Transfer apples to dough-lined pie plate; sprinkle with lemon
juice.
8.
Pinch edges of top and bottom dough rounds firmly together. Trim
and seal edges of dough, then cut four 2-inch slits in top of dough. Brush
surface with beaten egg white and sprinkle evenly with remaining teaspoon
sugar.
9.
Set pie on preheated baking sheet; bake until crust is dark golden
brown, 45 to 55 minutes. Transfer pie to wire rack and cool at least 1½ hours.
Cut into wedges and serve.
10.
To reheat, warm the pie in a
350-degree oven for 15 to 20 minutes.
Assembled pies kept well for up to two weeks in the freezer.