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Two of my all-time favorite after-dinner treats combine in one perfect dessert: apple pie. It's a basic that all home cooks should have in their repertoire, a recipe you can rely on whenever you desire sweet comfort food.

Good pie pastry is surprisingly easy to make, especially now that just about everyone has a food processor. The stainless-steel blade combines flour, sugar, and salt (plus, if you like, some sweet spice to flavor the pastry) in just a few seconds of pulsing the machine on and off. Then, less than a minute more of processing to incorporate chilled butter, egg yolks, and cream gives you a rich dough that will turn into the most beautiful, tender crust for your pie.

Finally, you have to chill the dough for several hours to firm it up. If you don't have time, though, you can always feel free to substitute store-bought rounds of pie crust sold in the refrigerated case in most markets. They'll give good results, too.

As for the filling, much of your success comes down to selecting the right apples. You need a variety that tastes both sweet and tangy, with a texture that will hold its shape during baking, winding up at once both soft and still just slightly firm to the bite. My favorite with these characteristics is the widely available Granny Smith variety. You could also use such apples as Jonathan, Fuji, Winesap, and Pippin. Really, there are so many different kinds of apples for sale in farmers' markets and even supermarkets these days that it's fun to taste and experiment.

One special trick I like to do when making an apple pie filling is to saute the apples with butter and sugar to give them a caramel sauce. You won't believe how much more complex and flavorful your pie will taste for taking this little extra step.

Once your pie dough and apples are ready, you're just over an hour away from a freshly baked pie. Rolling out the dough and filling the pie takes just a few minutes. Don't worry if it doesn't look magazine-perfect; rustic-style pies that actually look homemade can be even more appealing. Take special care, though, to bake your pie long enough, so that the crust turns a deep golden brown. Too many people remove their pies from the oven too soon, depriving themselves of the pleasurable texture and flavor of fully cooked pastry to complement the filling.

So give my apple pie recipe a try soon. First, make it one weekend for a Saturday dinner party or Sunday family meal. Once you've got the hang of this very basic recipe, you'll be preparing apple pies on weeknights, too!

GRANNY SMITH APPLE PIE WITH CINNAMON CRUST

Makes 1 pie, 8 servings

CINNAMON PIE DOUGH:

3-1/2 cups all-purpose flour

2 tablespoons granulated sugar

2 tablespoons ground cinnamon

1/2 teaspoon salt

3/4 pound unsalted butter, well chilled, cut into 24 pieces

4 large cage-free egg yolks

1/4 cup heavy cream

APPLE FILLING

7 tablespoons unsalted butter

12 medium organic Granny Smith apples, peeled, cored, and cut into 1/2-inch wedges

1/4 cup granulated sugar

1/4 cup dark brown sugar

1/2 teaspoon ground cinnamon

2 tablespoons Calvados (apple brandy) or applejack, optional

GLAZE AND GARNISHES

1 large cage-free egg, beaten

Vanilla ice cream or whipped cream (optional)

First, make the dough. In a food processor fitted with the stainless-steel blade, combine the flour, sugar, cinnamon, and salt. Pulse the machine on and off a few times. Scatter the butter evenly inside. Process until the mixture resembles coarse meal. In a small bowl, whisk together the egg yolks and cream. With the machine running, pour the mixture through the feed tube and continue processing until the dough comes together. Carefully remove from the processor, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.

For the filling, melt 6 tablespoons of the butter in a large skillet over medium-high heat. When the butter begins to turn brown, add the apples and sprinkle with the sugars and cinnamon. Cook, stirring frequently, until the sugars have turned thick, dark brown, and bubbly, 10 to 15 minutes. The apples should still be firm. Stir in the Calvados, if using. Line a baking pan with aluminum foil and spread the apple mixture in it to cool to room temperature.

Meanwhile, remove the dough from the refrigerator and leave at room temperature for 30 to 40 minutes. Preheat the oven to 400 degrees F.

Cut the ball of dough into two halves, one slightly larger than the other. Place the smaller half cut side down on a lightly floured work surface. With a floured rolling pin, roll it out to an even circle 11 inches in diameter. Gently fold in half or quarters and transfer to a 9-inch pie pan. Unfold and gently ease it into the contours of the pan. Roll out the larger half of dough to a circle about 12 inches in diameter and gently fold in half or quarters.

Fill the lined pie pan with the apples. Dot with the remaining 1 tablespoon butter. Carefully unfold the remaining pastry circle over the filling. Tuck the edges of the top pastry under the rim of the bottom pastry and press down with your fingers to seal together and decoratively flute the edges. With the tip of a small, sharp knife, cut 3 vents about 2 inches long in the center of the top crust.

Place the pie on a baking sheet and bake in the lower third of the oven for 30 minutes. Reduce the heat to 375 degrees F. and bake for 20 minutes longer. Remove from the oven, brush the top pastry with the beaten egg, return to the oven, and continue baking until the crust is deep golden brown, 5 to 10 minutes longer.

Serve hot, warm, or at room temperature, accompanied by vanilla ice cream or whipped cream, if you like.

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