Classic Apple Pie

• 1 double Foolproof Pie Crust
• Filing
• 1 3/4 pounds sweet apples, such as Spartan or Golden Delicious, peeled, cored, thinly sliced (about 5 1/2 cups)
• 1 3/4 pounds tart apples, such as Granny Smith or Pippin, peeled, cored, thinly sliced (about 5 1/2 cups)
• 3/4 cup plus 1 tablespoon sugar
• 2 tablespoon all purpose flour
• 1 tablespoons brandy
• 1 teaspoon vanilla extract
• 1 teaspoon grated lemon peel
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 teaspoon fresh lemon juice

1. Stir all apples, sugar, lemon juice, spices, etc. Let stand until juices form, about 15 minutes. Mix in flour.
2. Preheat oven to 400u0b0F. Spray 9-inch-diameter deep-dish glass pie dish with nonstick spray. Roll out 1 dough disk on lightly floured surface and place in pie dish. Fill with filling. Roll out second crust, place atop pie, crimp edges, cut vents in top.
3. Set pie in a foil-lined 10x15 inch baking pan (to catch the juices) place in oven.
4. Immediately reduce temperature to 375u0b0F. Bake pie until crust is golden brown, apples are tender and filling is bubbling thickly, covering edge with foil if browning too quickly, about 2 hours. Cool 30 minutes. Serve warm or at room temperature. (Can be made 1 day ahead. Cover loosely; store at room temperature.)

crust, filing, sweet apples, tart apples, sugar, flour, brandy, vanilla, ground cinnamon, nutmeg, salt, lemon juice

Taken from www.epicurious.com/recipes/member/views/classic-apple-pie-52985741 (may not work)