Double-Crust Apple Pie
- Ready In:
- 1hr 50mins
- Ingredients:
- 12
- Yields:
-
1 pie
- Serves:
- 6
ingredients
- 1 large egg yolk
- 1 teaspoon water (for egg wash)
- 3 lbs assorted apples, such as Macoun, Granny Smith, Cortland, Jonagold, and Empire, peeled, cored, and cut into 1/4-inch-t
- 2 tablespoons fresh lemon juice
- 1⁄4 cup granulated sugar
- 1⁄4 cup brown sugar, plus more for sprinkling
- 3 tablespoons all-purpose flour, plus more for rolling out dough
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1⁄8 teaspoon salt
- 1 tablespoon unsalted butter, cut into small pieces
- 2 pie crusts (1 package store bought pie circles)
directions
- On a lightly floured surface, roll out 1 piece of piecrust to a 1/8-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan. Transfer pan to refrigerator, and chill 30 minutes.
- Heat oven to 425 degrees F.
- Whisk together the egg yolk and cream; set aside.
- In a large bowl, toss together the apples, lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt; place in chilled bottom crust.
- Dot with butter.
- Roll out the remaining sheet of dough.
- Brush the rim of the bottom crust with the egg wash.
- Place second piece of dough on top, and trim so 1-inch overhangs. Tuck the dough under, and crimp the edges with a fork or your fingers.
- Transfer pie to the refrigerator, and chill until firm, about 15 minutes.
- Remove pie from the refrigerator, brush with the egg wash, and sprinkle generously with brown sugar.
- Cut 4 vents in the top, allowing the steam to escape.
- Bake until crust begins to turn light brown, about 25 minutes.
- Reduce temperature to 350 degrees and bake until golden brown and the juices are bubbling, 25 to 30 minutes.
- Transfer to a wire rack to cool.
- Serve pie with vanilla ice cream, if desired.
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RECIPE SUBMITTED BY
Jen Robinson
Dunnellon, Florida