Granny Smith Apple Pie

Instructions

1. Preheat the oven Preheat the oven to 425°F. Make sure your 1 pastry for a 9-inch double crust pie is chilled and ready to roll into the 9-inch pie plate.
2. Make the caramel-style syrup In a medium saucepan over medium heat, melt 1/2 cup butter. Stir in 3 tablespoons all-purpose flour to form a smooth paste. Add 1/4 cup water, 1/2 cup white sugar, 1/2 cup packed brown sugar, 3/4 teaspoon ground cinnamon, 1/4 teaspoon salt, 1/8 teaspoon ground nutmeg, 1 tablespoon lemon juice, and 1 tablespoon bourbon (if using). Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 2–3 minutes, stirring often, until slightly thickened.
3. Prepare the apples and bottom crust Peel, core, and slice 8 medium Granny Smith apples (about 3 pounds) into thin slices. Place the bottom crust from the 1 double crust pastry into the 9-inch pie plate, pressing it gently into the bottom and up the sides.
4. Fill the pie with apples Pile the sliced 8 medium Granny Smith apples into the prepared bottom crust, mounding them slightly in the center to create a domed shape. Make sure the apple slices are evenly distributed throughout the crust.
5. Pour the syrup over the apples Gently pour the warm butter-sugar mixture made from 1/2 cup butter, 3 tablespoons all-purpose flour, 1/4 cup water, 1/2 cup white sugar, 1/2 cup packed brown sugar, 3/4 teaspoon ground cinnamon, 1/4 teaspoon salt, 1/8 teaspoon nutmeg, 1 tablespoon lemon juice, and 1 tablespoon bourbon over the sliced 8 medium Granny Smith apples, allowing the syrup to seep down between the layers.
6. Add the top crust Roll out the remaining pastry from the 1 double crust pie and cut it into strips to create a lattice top. Arrange the strips over the apple filling in a crisscross pattern, then trim and crimp the edges to seal the lattice top to the bottom crust.
7. Make the egg wash and sprinkle sugar In a small bowl, whisk together 1 egg and 2 tablespoons water to make an egg wash. Brush the lattice crust and edges with the egg wash mixture, then sprinkle 2 teaspoons sugar evenly over the top to create a lightly sweet, crisp finish.
8. Bake the pie Place the pie on a baking sheet to catch drips and bake at 425°F for 15 minutes. After 15 minutes, reduce the oven temperature to 350°F and continue baking for 35–45 minutes, or until the 8 medium Granny Smith apples are tender and the crust is deep golden brown.
9. Protect the edges and cool During the last 15 minutes of baking, cover the pie edges with strips of aluminum foil if they are browning too quickly. When baked, remove the pie from the oven and let it cool on a rack for at least 2 hours so the apple filling made from 8 medium Granny Smith apples and the butter-sugar syrup can set before slicing.