Categories: Apples, Dessert, Pie
Ingredients
- double crust pie crust
- Filling:
- 6 cups peeled cored, thinly sliced apples (Golden Delicious, Gala, Northern Spy)
- 1/2 cup firmly packed light brown sugar
- 1 tablespoon fresh lemon juice
- salt (a big pinch)
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon ground cinnamon
- Glaze:
- milk or light cream
- granulated sugar
Directions
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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.
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In a big bowl, combine apples, brown sugar, lemon juice, and salt; toss well then set aside for 15 minutes.
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In a small bowl, mix the sugar and cornstarch together; stir this mixture into the apples along with the cinnamon.
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Transfer filling into the chilled pie shell; smooth the top with your hands.
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Roll out top pie pastry into a 10-inch circle on a sheet of lightly floured waxed paper.
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Moisten the edge of the pie shell with a pastry brush.
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Invert the top pastry over the filling, center, and peel off the paper.
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Press the top and bottom pastries together along the dampened edge.
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Trim the pastry and crimp or flute edges as desired.
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Using a fork, poke several steam vents in the top, including a couple along the edge so you can check the juices there later.
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Brush the top with a little milk and sprinkle with sugar.
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Put pie in 400° oven on center rack; bake for 30 minutes.
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Lower heat to 375° and rotate pie 180° (also slide a large foil-lined baking sheet onto the rack below to catch any drips).
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Bake about 25 more minutes or until golden brown.
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When done, there should be thick juices bubbling out of the steam vents along the edge.
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Place pie on a wire rack and let cool at least 2 hours, preferably longer, before serving.