Description
Ingredients
Scale
- 2 x 9-inch pie crusts (use this pie dough recipe) or use store-bought
- 4 large Granny Smith apples, peeled, cored, cut into 1/4-inch slices + 2 extra for styling
- 4 large Honey Crisp apples, peeled, cored, cut into 1/4-inch slices + 2 extra for styling
- 1/3 cup sugar
- 1/3 cup brown sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon cardamom
- 1/8 teaspoon nutmeg
- pinch ground clove
- pinch salt
- One egg, whisked with 1 tablespoon of water or milk
- 2 tablespoons coarse demerara sugar
Instructions
- Pie dough. Make the two pie doughs and refrigerate for at least 45 minutes- best made a day ahead.
- Oven. Preheat oven to 400°F and set rack to lower third.
- Bottom crust. Roll out the bottom crust to 12 inches wide and place it in a 9-inch pie pan (2 inches deep), letting the edges hang over, and place it back in the fridge.
- Filling. Place the apples in a large bowl, sprinkle with sugar, flour, lemon juice, spices, and salt, and mix to combine, let stand 10 minutes.
- Par cook the apples. Pour the apples into an extra-large skillet and heat over medium heat for 5 minutes, stirring, and let the apples soften just a bit. Turn off the heat and let cool.
- Top crust. Roll out the second pie crust to 12 inches wide.
- Assemble. Pull out the pie pan from the fridge, tip the apples into the crust and give a good shake. Top with the second crust. Trim any excess dough from around the edge of the pie plate with a sharp knife. Pull the top and bottom pie crusts up, away from the edge of the pie dish, and fold the edges under, and press to seal. Rotate the pie and repeat until the edges are tucked in neatly. Crimp with your fingers. Using a knife, cut 5 vents into the pie- from the middle outward like a star.
- Brush with an egg wash and sprinkle with coarse sugar.
- Bake. Use a pie shield or tent the edges with foil. Bake at 400°F in the middle of the oven, over a sheet pan with the pie shield on for 25 minutes. Lower the heat to 375°F and remove the shield. Bake for an additional 35-50 minutes, or until the internal temperature reaches 200°F, tenting with foil if needed.
- Let cool on a cooling rack for 2-3 hours before cutting, allowing the juices to set.
Notes
Storage: Store the pie, covered, at room temperature (below 70°F) for up to 2 days, or refrigerate for up to a week. Reheat at 350°F to crisp up the crust before serving. The apple pie can also be wrapped tightly and frozen for up to 3 months. Thaw overnight before reheating.
Nutrition
- Serving Size: 1/10th of a pie
- Calories: 432
- Sugar: 33.2 g
- Sodium: 356.3 mg
- Fat: 19.1 g
- Saturated Fat: 11.5 g
- Carbohydrates: 63.3 g
- Fiber: 5.6 g
- Protein: 4 g
- Cholesterol: 48.8 mg
