The Best Ever Apple Pie

Makes 8 servings, or one 8 to 9-inch pie

Ingredients:

• 2-1/2 lbs (5 to 6) Granny Smith apples, peeled, cored, and cut into 3/8-inc slices (5 to 6 cups)
• 3/4 sugar, plus 2 tsp. for top crust
• 2 Tbl. all-purpose flour
• 1/2 tsp. ground cinnamon
• Pinch of salt
• 2 Tbl. unsalted butter, cut into small pcs. 
• Recipe for double crust of The Best Ever Pie Dough

Instructions:

1. Toss apples, 3/4 cup sugar, flour, salt, and cinnamon in a large bowl. Let stand until apples soften and shrink a bit; no longer than 10-15 mins. 
2. Adjust oven rack to low position and heat over to 400 degrees Fahrenheit. 
3. Roll larger dough disk on lightly floured surface into a 12-inch circle. Transfer to 9-inch Pyrex glass pie pan, leaving extra dough to overhang the edge of pie pan. Turn apple mixture, including juices, into pie shell. Scatter butter pieces over apples. 
4. Roll smaller dough disk on lightly floured surface into a 10-inch circle. Lay over top of pie. Trim top and bottom dough edges to 1/4-inch beyond pie pan’s edge. Flute dough edges or press with fork tines to seal. 
5. Cut 4 slits at right angles on dough’s top layer to allow steam to escape. Sprinkle 2 tsp. of sugar on top.
6. Set pie on a rimmed baking sheet and bake until light brown, about 30 mins. Reduce oven temperature to 350 degrees Fahrenheit and bake until crust is deep golden brown, about 30 mins. longer. If pie browns before this time, cover top with foil to continue baking all the way through. 
7. Transfer pie to a wire rack, cool for at least 1 hour before serving. Pie can be stored at room temperature, covered for 1-2 days after baking.