Makes one 9-inch pie

A quick blast of high heat and thinly sliced apples (no more than ¼-inch thick) is the way to guarantee a golden crust and tender fruit in this classic dessert.

1 double recipe Never Fail Pie Dough, divided (or any favorite piecrust recipe)

6 medium apples, peeled, cored and thinly sliced
2/3 cup sugar
1/2 teaspoon salt
3 tablespoons flour
3/4 teaspoon cinnamon
2 tablespoons freshly squeezed lemon juice
1 large egg

1. Preheat oven to 425ºF. Roll out one piecrust into a circle large enough to fit into the bottom and up the sides of a glass or ceramic 9-inch pie plate. Let chill in refrigerator for 10 minutes or freezer for 5 minutes.

2. Meanwhile, add apples, sugar, salt, flour, cinnamon and lemon juice to a large bowl to prepare the filling. Toss to coat well; set aside.

3. Roll out remaining piecrust large enough to cover the top. Spoon the filling into the chilled piecrust. Top with remaining rolled out piecrust. Fold overhang under and crimp with fingers to create a decorate edge. Beat egg with 1 teaspoon water and brush the top and crust of pie. Using a sharp knife,cut two or three slits in the top to create a steam vent.

4. Bake on the next to lowest oven rack for 15 minutes. Reduce heat to 350ºF and bake for 35 more minutes, until crust is golden and juices are bubbling.