Apple Pie

Heat the oven to 425F (220C)

Set a rack in the lower third of the oven and place a rimmed baking sheet on it while the oven heats. A pie that starts on a hot sheet pan low in the oven gets direct heat under the base, which is what prevents a soggy bottom crust.

Line the pie plate

Roll the bottom crust into a 12 inch round and fit it into a 9 inch pie plate without stretching it. Trim the overhang to 1 inch. Chill the lined plate while the filling comes together. Store-bought crust works fine here.

Toss the apples

Combine the apples, granulated sugar, cornstarch, cinnamon, nutmeg, salt, and lemon juice in a large bowl. Toss until no dry cornstarch is visible. Let the bowl stand for 10 minutes so the fruit starts releasing juice.

Fill and vent the top crust

Pile the apples into the chilled shell, doming the center, and dot with the butter. Roll the second crust into an 11 inch round, lay it over, and trim to a 1 inch overhang. Fold the edges under and crimp. Cut four or five slits about 2 inches long through the top so steam escapes instead of lifting the crust off the filling. Brush with the egg wash and sprinkle with coarse sugar.

Bake hot, then lower the heat

Set the pie on the preheated sheet and bake for 20 minutes at 425F (220C). Reduce the oven to 375F (190C) and bake 35 to 45 minutes more. The pie is done when the crust is deep golden and the juices bubble thickly through the vents rather than running thin. Cover the edge with foil if it browns early.

Cool completely before cutting

Cool the pie on a rack for at least 3 to 4 hours. The cornstarch sets only as the filling cools. Cutting into a warm pie releases the juice and the slices run.