Apple pie…the classic American dessert. This traditional apple pie is amazing with two types of apples and a woven flaky lattice crust. Many people serve it with ice cream, whipping cream or a slice of cheddar cheese. I have been waiting for apples to go super cheap at the grocery stores. This weekend was it-apples were fifty-nine cents a pound! I was so excited, I probably looked crazy going to the checkout with several tote bags of apples. Apple pie is one of my favorite desserts to make this time of year and there is nothing quite like making your own from scratch. If you have never made your own before give this recipe a try, I am sure you won’t ever buy a premade pie from the grocery again!
- 2 rolled-out rounds of pie dough
- 2 pounds Granny Smith apples, peeled, cored and cut into slices 1/4 inch thick
- 2 pounds Pink Lady apples, peeled, cored and cut into slices 1/4 inch thick
- 1/2 cup firmly packed light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 4 teaspoons cornstarch
- 1 tablespoon fresh lemon juice
- 2 tablespoons cold unsalted butter, cut into 1/2-inch pieces
- 1 egg, beaten with 1 tablespoon milk
- 2 teaspoons granulated sugar
- Fold 1 dough round in half and carefully transfer to a 9-inch pie dish. Unfold and ease the round into the pan, without stretching it, and pat it firmly into the bottom and up the sides of the pan. Using kitchen scissors, trim the edge of the dough, leaving 3/4 inch of overhang. Set the dough-lined pan aside, along with the other dough round, in a cool place until ready to use.
- In a large Dutch oven, stir together the apples, brown sugar, granulated sugar, cinnamon, salt, nutmeg and cornstarch. Set over medium heat, cover and cook, stirring occasionally, until the apples are just tender but not mushy, about 20 minutes. Uncover and cook until the liquid has thickened and become glossy, 5 to 7 minutes more. Remove from the heat, stir in the lemon juice and let cool to room temperature, about 30 minutes. Once cool, transfer to the dough-lined pie pan. Dot with the butter.
- Position a rack in the lower third of an oven, place a baking stone with a baking sheet on top of it on the rack and preheat the oven to 400°F.
- Roll out the second pie dough disk into a 12-inch round. With pastry wheel, cut the dough into 10 strips 3/4 inch wide. Place 5 strips horizontally across the top of the pie at 1 inch intervals. Weave in 5 vertical strips and trim and flute the edges decoratively with your thumb.
- Brush the crust with an egg wash. To make the egg wash, lightly beat an egg, add a tablespoon of milk to thin it, and brush onto the crust with a pastry brush. Sprinkle crust with granulated sugar.
- Place the pie dish on the preheated baking sheet. To keep your pie crust from burning or browning too quickly, spray aluminum foil with non stick spray and wrap along the edge of the crust and bake 25 minutes. Take off aluminum foil after 25 minutes and continue baking another 35 minutes, or until crust is crisp and golden brown.
- Transfer the pie to a wire rack and let cool for at least 1 1/2 hours before serving.
Source: adapted from Williams Sonoma
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