When you think of fruit pie, a double-crust beauty with juices bubbling up and out of the top probably comes to mind. And though you will often hear that baking requires precision to turn out right, once you get in the habit of baking fruit pies, you will begin to see an opportunity for some flexibility with the fillings. With a little practice, you can learn to adapt the basic formula depending on what fruit is in season, and to adjust the amount of sugar or thickener (such as flour or cornstarch) based on the juiciness of the fruit. You might even begin to experiment with combinations of fruits, or flavorings such as zests and spices, to suit your own tastes. Apricots and cherries taste great together, as do peaches and blueberries. If you want to combine fresh and dried fruits, try pears with dried sour cherries; up the ante with a pinch of Chinese five-spice powder. In order to get to that improvisational stage, however, you have to start with something very basic, and what’s better than starting with the American standard—apple?

　　

Ingredients

serves 8

　　

For filling

3 pounds assorted baking apples (such as Granny Smith, Rome, Cortland, Mutsu, Golden Russet, or Empire), peeled, cored, and cut into 1/2-inch-thick slices

　　1/2 to 3/4 cup granulated sugar

　　1/4 cup all-purpose flour or 2 tablespoons cornstarch

　　1 tablespoon fresh lemon juice

　　3/4 teaspoon ground cinnamon

　　1/4 teaspoon ground ginger

　　1/2 teaspoon coarse salt

　　2 tablespoons unsalted butter, cut into pieces

　　

For crust

All-purpose flour, for dusting

　　Pâte Brisée (page 437), chilled

　　

For finishing

1 large egg yolk

　　1 tablespoon heavy cream

　　Fine sanding sugar, for sprinkling

　　

Step 1

Prepare filling Stir together apples, granulated sugar, flour, lemon juice, cinnamon, ginger, and salt in a large bowl to combine.

　　

Step 2

Assemble pie On a lightly floured surface, roll out one disk of dough until 1/8 inch thick (and at least 13 inches in diameter). Roll dough around rolling pin and unroll it over a 9-inch glass pie plate, pressing gently to fit into pan. Fill with apple mixture. Dot with butter. Roll out remaining disk of dough in the same manner. Drape over filling. Use kitchen shears to trim overhang of both crusts to 1 inch. Press edges to seal. Fold overhang under, and crimp edges: With thumb and index finger of one hand, gently press dough against index finger of other hand. Continue around pie. Make several 3-inch slits in top crust. Refrigerate pie 20 minutes. Meanwhile, heat oven to 400°F.

　　

Step 3

Finish crust and bake Whisk egg yolk and cream in a bowl; brush over top crust. (If desired, use cutters to cut chilled scraps into leaves or other shapes; adhere to top crust with egg wash. This is a good way to hide imperfections.) Sprinkle with sanding sugar. Place in oven, lining rack below with foil (to catch juices). Bake 10 minutes; reduce heat to 375°F. Continue baking until bottom and top crusts are golden and juices are bubbling in center, 70 to 85 minutes. Tent pie with foil if browning too quickly.

　　

Step 4

Cool Transfer pan to a wire rack; let cool completely, at least 4 hours (or up to overnight). If keeping pie overnight, tent loosely with foil and store at room temperature; do not refrigerate, which makes crust soggy.

　　

Pie Tips

Step 5

Butter is a natural thickener; if your recipe doesn’t already call for it, dot a few pats atop the filling after pouring it into the crust.

　　

Step 6

Always cut vents in the top crust of the pie to let steam escape during baking, and keep the crust from getting soggy.

　　

Step 7

Chill pie thoroughly before baking to ensure crust holds its shape.

　　

Step 8

It’s important to bake at the precise temperature called for, until the bottom crust is golden brown, and the juices bubble up (this is a sign that the thickening agent has been activated, assuring the filling will set properly).

　　

Step 9

Tent pie with foil if crust is browning too quickly.

　　

Step 10

Let fruit pies cool completely before cutting and serving, to give the filling plenty of time to set.

　　Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved.Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.