Ingredients:

• 8 apples, skins on, quartered and cored
• 1/2 cup of sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon allspice
• 2 tablespoons of lemon juice
• 1/2 teaspoon lemon zest
• 1/2 cup of flour
• 1 double crust pie dough
• 2 tablespoons cold butter cut up into tiny cubes
• 1 egg beaten
• sugar to sprinkle across the top of the pie

Directions:

1. Slice the apples into pieces.
2. Combine in a large bowl apples, sugar, salt, cinnamon, nutmeg, allspice, lemon juice, lemon zest, and flour. Mix until apples are thoroughly covered.
3. Pour the mixture into an a pie crust. Mound high and dot with butter.
4. Cover fruit with second pie crust. Crimp edges and vent with 4-6 slits across the top.
5. Cover the pie and chill in the refrigerator for 30 minutes.
6. Preheat the oven to 425 degrees.
7. Brush the beaten egg across the top.
8. Wrap around the edge with foil to keep from overbrowning.
9. Bake on the middle rack of the oven for 20 minutes.
10. Reduce heat to 375 degrees and bake for 30 minutes longer.
11. Open the oven and carefully sprinkle the sugar across the top. Bake for another 10 minutes until top is golden.
12. Cool the pie for an hour.