Apple Pie

Make your favorite recipe for double pie crust. Then preheat the oven to 375°F.

On a lightly floured surface, roll half of the dough to a 1/8-inch-thick circle, and transfer to a 9-inch pie plate. Chill while preparing the filling. Editor's Tip: Rotate the dough a quarter-turn after each roll to guarantee a more evenly rolled-out crust. You can also put a piece of parchment on top of the dough when you're using the rolling pin to prevent sticking.

Combine the brown sugar, granulated sugar, flour, cinnamon, ginger and nutmeg in a small bowl. In a large bowl, toss the sliced apples with the lemon juice. Add the sugar mixture to the apples, and toss to coat.

Next, add your apple mix to the pie dish, and dot it with butter, which will add a little bit of last-minute richness to the filling. Editor's Tip: If you have any cracks in the dough before adding the apples, just stick your finger in ice water, and seal it back together again.

Roll the remaining dough into an 1/8-inch-thick circle. Cut into 1-inch-wide strips. Arrange the dough strips over the pie filling in a lattice pattern. Trim and seal the strips to the edge of the bottom crust. Flute the edge.

Create a simple egg wash by beating an egg white until foamy. Brush this over the top of your pie. Finally, sprinkle turbinado sugar and ground cinnamon over the top crust, which will give the pie a bit of sparkle, crunch and extra flavor. Editor's Tip: If you find that the crust is a little bit warm to the touch, pop it in the freezer for 10 minutes before you put it in the preheated oven.

Place your pie on the lowest rack of the oven, and bake for 6o to 70 minutes, until the crust is golden brown and the filling is bubbly. Editor's Tip: If the crust is getting dark too quickly, pull out the pie halfway through, and cover the crust with foil or a silicone pie shield.

When the filling is bubbling and the crust is golden brown, remove the apple pie from the oven, and allow it to cool completely on a wire rack.