Page 50 - United States of Pie

think a mix of apples yields the best results: you want to use baking
apples for their body and tartness, and crunchy eating apples for
their full flavor.

This pie makes me think of the first day of school, of leaves
changing, of curling up on the couch with my feet ensconced in
woolen socks, of my mom and of home. I wanted a classic. This is
the pie that does it for me.

1 recipe Standard Pie Dough

1¼ pounds (approximately 3 medium) baking apples, such as
Granny Smith or Pippin, peeled, cored, and cut into ¼-inch-
thick slices (4 cups)
14 ounces (approximately 2 medium) eating apples, such as

Fuji or McIntosh, peeled, cored, and cut into ¼-inch-thick
slices (3 cups)
Juice of ½ medium lemon
½ cup brown sugar
½ teaspoon ground cinnamon

1 /8 teaspoon ground nutmeg, preferably freshly grated
Pinch of kosher salt

2 tablespoons all-purpose flour
2 tablespoons brandy
2 tablespoons unsalted butter, chilled, cut into ½-inch cubes

Optional
1 tablespoon heavy cream