You should always par-cook the fruit when making apple pie, according to recipe developer Erin Jeanne McDowell. Here's why it ...

Any baking apple will work great for making the apple pie filling. You can use sweet or tart apples or a blend of apples to ...

With a fork, prick the bottom of the tart. Chill in the fridge for 20 minutes. Meanwhile, for the filling, heat the butter ... arrange the apple segments in concentric circles, overlapping ...

Flatten each into a disk, wrap in plastic, and chill for at least 1 hour. Apple-pie filling: In a large mixing bowl, whisk together cornstarch, sugar, brown sugar, nutmeg, cinnamon, and salt.

Stir in the apples. Place the apple filling into the pie dish, making sure that it rises above the edge. Brush the rim of the dish with beaten egg. Roll out the reserved ball of pastry.