Most popular apples work well in pie, with the exception of the Delicious varieties. Granny Smith, Cortland, Braeburn, Fuji, Gala, and Jonagold are all good choices. I like combining at least two types in a pie, for a more interesting blend of flavors and textures.
|2||recipes||Basic Pie Crust , chilled and ready to roll|
|3||pounds||peeled sliced apples*|
|2–3||tablespoons||freshly squeezed lemon juice|
|1||egg, for egg wash|
|~||sugar for decorating**|
|* This usually requires seven to eight medium-sized apples.** Use large sugar crystals, available in the cake section of craft stores, for an especially pretty finish.|