With or without ice cream... it's always a delight!

Ricardo Classic Apple Pie

INGREDIENTS

1. 6 Cortland or assorted apples, peeled, seeded and cut into 16 wedges (McIntosh, Cortland and Empire or to taste)
2. 1/2 cup (125 ml) brown sugar
3. 3 tbsp (45 ml) cornstarch
4. 1/2 tsp (2.5 ml) ground cinnamon
5. 1/4 tsp (1 ml) ground nutmeg
6. 2 tbsp (30 ml) unsalted butter, melted
7. 2 shortcrust pastry rolls of 28 cm (11 in) in diameter

INGREDIENTS (CRUST BROWNING)

1. 1 egg yolk
2. 1 tbsp (15 ml) milk

PREPARATION

1. With the rack in the middle position, preheat the oven to 375 °F (190 °C).
2. For the gilding: In a small bowl, combine the egg yolk and milk. Set aside.
3. In a large bowl, combine the brown sugar, cornstarch, cinnamon and nutmeg. Stir in the apples and butter.
4. Line a 23-cm (9-inch) pie dish with the filling and press lightly.
5. Brush the edges of the dough with water.
6. Cover with the second pastry.
7. Make an incision in the center.
8. Remove excess dough.
9. Seal well by crushing the rim with a fork or your fingers.
10. Brush with gilding.
11. Bake for about 55 minutes or until the crust is golden brown.
12. Let cool on rack.