Ingredients

The following ingredients have 8 Servings
  • 1 x 9" Pie shell and dough for a top cover or lattice
  • 1.5 lb Macintosh Apples (peeled and cored)
  • 1.5 lb Granny Smith Apples (peeled and cored)
  • 1 Tbsp Butter (unsalted if you can)
  • 3/4 cup Sugar
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/2 cup Organic apple juice
  • 1 Tbsp Local Honey
  • 1 Lemon Wedge
  • 1 Egg (For egg wash)

Instruction

  • Filling:
  • Core and peel your 3lb of apples. Keep them in lemon water to prevent them from turning brown.
  • Melt 1 Tbsp butter in a pot over low heat, and then add your sliced apples, cinnamon, nutmeg, and sugar.
  • Cook the filling for about ten minutes covered with a lid, making sure to stir occasionally, to prevent scorching on the bottom. The apples should release liquid, and slowly cook down, and break up as you stir the filling. I like to keep my filling slightly chunky, but you can cook the apples until they turn into a puree.
  • Add your apple juice, honey and a pinch of salt. Cook for another 10 minutes or until the desired consistency is reached. The filling should not be runny, and just slightly thick and chunky.
  • Cool the filling in the fridge before using in a pie shell.
  • Baking the pie:
  • Fill a 9" pie shell up to within half an inch of the top edge with the cooled pie filling.
  • Cover the filling with either a pie top, or create a lattice top. Then crimp the edges so they hold together.
  • Brush the top of the pie with eggwash ( 1 egg mixed with water) for a golden brown crust
  • Bake in a preheated oven at 400F for forty minutes to an hour.
  • Cool the pie on a wire rack to prevent the dough from getting soggy.