3 tablespoons all-purpose flour

1 teaspoon finely grated fresh lemon zest

1/2 teaspoon cinnamon

1/4 teaspoon ground allspice

1/8 teaspoon salt

2/3 cup plus 1 tablespoon sugar

2 1/2 lb apples, peeled, cored, and each cut into 10 wedges

1 tablespoon fresh lemon juice

Pastry dough

1 large egg, lightly beaten

 

Put a large baking sheet in middle of oven and preheat oven to 425F.

 

Whisk together flour, zest, cinnamon, allspice, salt, and 2/3 cup sugar and gently

toss with apples and lemon juice.

 

Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface

with a lightly floured rolling pin into a 13-inch round, then fit into a 9-inch (4-cup)

glass or metal pie plate. Trim edge, leaving a 1/2-inch overhang. Chill shell while

rolling out dough for top crust.

 

Roll out remaining piece of dough on lightly floured surface with lightly floured

rolling pin into an 11-inch round.

 

Spoon filling into shell, then cover with pastry round and trim with kitchen shears,

leaving a 1/2-inch overhang. Press edges together, then crimp decoratively. Lightly

brush top of pie with egg and sprinkle all over with remaining tablespoon sugar.

Cut 3 steam vents in top crust with a small sharp knife.

 

Bake pie on hot baking sheet 20 minutes. Reduce oven temperature to 375F and

continue to bake until crust is golden and filling is bubbling, about 40 minutes more.

Cool pie to warm or room temperature on a rack, 2 to 4 hours.