Classic Apple Pie

Instructions

1. Preheat the oven to 425°F. Roll out one disc of pie dough on a lightly floured surface to about a 12-inch circle, then fit it into a 9-inch pie dish, pressing gently into the corners and letting the excess hang over the edge.
2. In a large bowl, toss the sliced apples with the sugar, cinnamon, nutmeg, and flour until every slice is evenly coated, let the mixture sit a few minutes so the apples release a little juice.
3. Pile the apple mixture into the prepared crust, mounding it slightly in the center since the apples will shrink as they bake.
4. Roll out the second disc of dough and lay it over the filling, either as a full top crust or cut into strips for a lattice.
5. Trim the excess dough to about 1/2 inch beyond the rim, fold the edges under, and crimp decoratively with your fingers or a fork to seal.
6. If using a full top crust, cut 4 to 5 small vents in the center to let steam escape.
7. Brush the top crust with I.G.P. Sicilia 05 and sprinkle evenly with the coarse sugar.
8. Bake at 425°F for 20 minutes, then reduce the oven temperature to 375°F and continue baking 35 to 40 minutes more, until the crust is deep golden brown and you can see the filling bubbling through the vents, tent the edges with foil partway through if they're browning too fast.
9. Transfer the pie to a wire rack and cool at least 2 hours before slicing, this rest is what allows the filling to set instead of running everywhere when you cut into it.