homemade apple pie

Directions :

1. Roll out two disks of pie dough to 12-inch diameters (about 1/8-inch thick). Fit one crust into a 9- or 10-inch pie plate and trim overhang flush with the plate's edge.
2. Keep the second crust flat. Refrigerate both crusts for 30 minutes. Remove from the refrigerator 5 minutes before filling and baking.
3. In a small bowl, combine 1 tablespoon apple cider with 2 tablespoons cornstarch, stirring until dissolved. Set aside.
4. In a large, heavy-bottomed pot, combine apple slices, remaining 2 tablespoons apple cider, brown sugar, granulated sugar, cinnamon, nutmeg, and salt. Cover and cook over medium-low heat, gently stirring occasionally, until apples are soft, but do not lose their shape, about 15 minutes.
5. Stir in cornstarch/apple cider mixture and continue cooking, uncovered, until juices are thick and clear, about 5 minutes. Remove from heat and let cool to room temperature.
6. Preheat oven to 400 degrees F with rack in lower-middle position. Place a baking sheet on the rack.Pour cooled pie filling into the lined pie plate. Sprinkle with 2 tablespoons chilled, diced butter.
7. For a traditional crust, top pie with second rolled dough round Trim the top layer of dough to a 1/2-inch overhang, tuck under the bottom dough, and crimp or flute as desired to seal. Cut 3-5 slits in the center of the filled pie to vent. If desired, decorate with seasonal crust cutouts.
8. Lightly brush the top of the pie with egg wash and sprinkle with granulated or turbinado sugar.
9. Place on preheated baking sheet and bake at 400 degrees F for 20 minutes. Reduce heat to 325 degrees F and continue baking until the filling is bubbling and the crust is deep golden brown, about 30-40 minutes longer.
10. Let pie cool on a wire rack to room temperature, at least 3 hours. Slice and serve.