Brown Sugar Apple Pie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Roll out bottom pie pastry on a lightly floured sheet of waxed paper and place in 9-inch standard pie pan; place in refrigerator for 15 minutes.
  • In a big bowl, combine apples, brown sugar, lemon juice, and salt; toss well then set aside for 15 minutes.
  • In a small bowl, mix the sugar and cornstarch together; stir this mixture into the apples along with the cinnamon.
  • Transfer filling into the chilled pie shell; smooth the top with your hands.
  • Roll out top pie pastry into a 10-inch circle on a sheet of lightly floured waxed paper.
  • Moisten the edge of the pie shell with a pastry brush.
  • Invert the top pastry over the filling, center, and peel off the paper.
  • Press the top and bottom pastries together along the dampened edge.
  • Trim the pastry and crimp or flute edges as desired.
  • Using a fork, poke several steam vents in the top, including a couple along the edge so you can check the juices there later.
  • Brush the top with a little milk and sprinkle with sugar.
  • Put pie in 400° oven on center rack; bake for 30 minutes.
  • Lower heat to 375° and rotate pie 180° (also slide a large foil-lined baking sheet onto the rack below to catch any drips).
  • Bake about 25 more minutes or until golden brown.
  • When done, there should be thick juices bubbling out of the steam vents along the edge.
  • Place pie on a wire rack and let cool at least 2 hours, preferably longer, before serving.
Advertisement