– rolled pie crust– Granny Smith apples– light brown sugar– fresh lemon juice– ground cinnamon– ground nutmeg– egg– coarse sugar– apple or apricot jelly
To prepare a pie crust, let it sit at room temperature for 15 minutes, then roll it out to a 12-inch circle on parchment paper. Transfer it to a baking sheet and refrigerate.
Slice apples, toss them with brown sugar, lemon juice, cornstarch, cinnamon, nutmeg, and salt. Retrieve the crust, place the apple slices in the center, leaving a 2-inch border. Fold the edges over the apples, crimping them together.
Create an egg wash by whisking together an egg and water in a small bowl. Brush this mixture gently over the crust's edges and, if desired, sprinkle with coarse sugar. Bake for 35 to 45 minutes until the crust turns deep golden brown, and the filling bubbles.
Microwave the apple jelly for 20-30 seconds until melted, then brush it over the apples. Serve with whipped cream or vanilla ice cream. Store the dish tightly sealed at room temperature for up to 2 days or in the refrigerator for up to 5 days.