Ingredients
Method
- Step 1: Preheat oven to 375°F. ││ Prepare your pie crust and ││ refrigerate for 1 hour. ││ ││ Step 2: Peel, core, and chop ││ apples into a large mixing bowl.
- In a separate small bowl, stir together the brown and white sugars, flour, and pie spice, breaking up any large clumps of brown sugar you find.
- Stir the sugar and spice mixture into the apples until all the apples are well-coated.
- Now that your pie crust has had plenty of time to chill, take 1 disc out of the fridge and roll it out on a well-floured surface (again, I’m going to plug a silicone baking mat because I’m madly in love with mine). Carefully transfer the crust to your pie plate of choice. My favorite is this 9″ deep dish pie plate from Bennington Potters.
- Pour the apple filling into the crust. If your pie plate is smaller than mine, just carefully pile the apples up in the middle. They’ll shrink during baking.
- Now roll out your remaining crust disc. I chose to lattice the top (I’ll try to post about this process in the future when it’s less than a million and one degrees in my kitchen), but you could also use a solid top crust as long as you remember to vent (cut slits in) it.
- Bake the pie for an hour, or until the crust is nicely browned and the filling bubbles. The edges of my pie browned quickly, so I covered them with some aluminum foil approximately halfway through baking.
- Now comes the hard part: waiting for this badboy to cool. I know your first thought is probably to eat it while it’s hot (it is mine), but you’ll be better off letting it cool because it will make the pie less soupy and easier to serve. Enjoy!
Notes
Jonamac or Jonagold apples work │
│ best. Cover pie edges with foil │
│ halfway through baking to prevent │
│ over-browning.
│ best. Cover pie edges with foil │
│ halfway through baking to prevent │
│ over-browning.