Ingredients

The following ingredients have 4 Servings
  • 2 batches of pie dough (homemade or store-bought)
  • ½ cup granulated sugar
  • ⅓ cup brown sugar
  • ¼ tsp salt
  • 1 Tbsp lemon juice
  • ¾ tsp ground cinnamon
  • ¼ ground nutmeg
  • 5 tart (ex: Granny Smith apples, peeled and sliced into ¼” slices)
  • 5 sweet (ex: Jonagold or Braeburn apples, peeled and sliced into ¼” slices)
  • 1 egg white (beaten with 1 Tbsp of water)
  • 2 Tbsp sparkling sugar

Instruction

  • Roll each batch of pie dough out into a 12” circle. (Note: You will have (2) 12” circles of dough.)
  • Press one circle of dough into a 9” pie plate. Place pie plate and second circle of dough in refrigerator for 30 minutes.
  • Using a Dutch oven or large skillet, add all Apple Filling ingredients (sugar, brown sugar, salt, lemon juice, cinnamon, nutmeg and apples); stir until well combined.
  • Place over medium heat and cook, stirring occasionally, for 12-15 minutes, or until apples just turn fork tender.
  • Transfer apples onto rimmed baking sheet and let cool for30 minutes at room temperature (or ~10 minutes in refrigerator).
  • Preheat oven to 425°F.
  • Transfer apples into a large colander and shake to drain as much liquid as possible. (Do not rinse!) Transfer apples into pie dish.
  • Top apples with the second circle of dough. Pinch edges of top and bottom dough together. Trim edges to ~¾” overhang. Fold overhang on top of itself so that it is even with edge of pie dish. Using fingers, crimp edges or press with fork.
  • Brush top of pie with egg white and then sprinkle sparkling sugar evenly on top. Cut (4) 2” slashes in top crust to allow steam to escape.
  • Bake at 425°F on lowest rack of oven for 10 minutes. Reduce oven temperature to 350°F and continue baking for 42-45 more minutes, or until top of pie is golden brown. Let cool for at least 60 minutes before slicing.