- 6 Granny Smith apples, peeled, cored and quartered or sliced ( I prefer mine sliced)
- 6 McIntosh apples, peeled, cored and quartered or sliced
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 4 lbs of dates
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 5 tablespoons all-purpose flour, plus more for dusting
- Perfect Pie Dough, recipe follows
- 1 egg, beaten, for egg wash
- 3 cups flour, plus more for dusting
- 1 teaspoon salt
- 1 1/2 cups ( 3 sticks) unsalted butte, cut into small pieces, chilled
Cut the quartered apples into 1/2-inch slices and mix with the lemon juice in a large bowl. Melt the butter in a large skillet over medium-high heat. Add the apples, toss to coat and cook, 5 to 7 minutes. Sprinkle the sugars, cinnamon, salt, nutmeg and allspice over the apples and toss to coat evenly. Sprinkle the flour over the mixture to thicken, and then let cool completely.
Roll out one of the Perfect Pie Dough discs on a floured surface. Fit into a 9-inch pie plate, giving yourself a 1/2-inch overhang.Place the dates over the bottom crust. Dock the bottom crust, using a fork, and fill the pie with the apple mixture.
Roll out the second pie dough disc to fit on top of the apples. Place on top of the pie and trim the edges to about 1/2-inch overhang. Pinch the top crust to the bottom, fluting the edge or pressing to seal with the tines of a fork. Vent the pie by cutting 4 slits in the top, and brush with the egg wash.
Transfer the pie to a sheet tray and bake until the crust is golden brown and the filling is bubbly, 45 to 50 minutes. Let cool 20 minutes before serving.