Description
A delightful apple pie recipe that combines sweet and tart flavors, enhanced by warm spices, perfect for family gatherings.
Ingredients
- 1 homemade double pie crust (2 sheets of pie dough)
- 1/4 teaspoon lemon zest
- 2 tablespoons lemon juice (from half a lemon)
- 5 pounds apples (about 11 large apples)
- 3/4 cup brown sugar (packed)
- 3/4 cup granulated sugar
- 5 tablespoons all-purpose flour
- 1/4 teaspoon kosher salt
- 1 & 1/2 teaspoons cinnamon
- 3/4 teaspoon nutmeg
- 1/2 teaspoon cardamom (optional)
- 1 teaspoon vanilla
- 1 tablespoon milk (for brushing on pie)
- 1 tablespoon beaten egg (optional, for brushing on pie)
- 1 tablespoon raw sugar (for topping pie)
Instructions
- Zest the lemon and squeeze its juice into a high-sided skillet.
- Peel and slice the apples into 1/8-inch pieces, adding them to the skillet as you work.
- Stir the apples with the lemon juice to prevent browning.
- Add brown sugar, granulated sugar, flour, kosher salt, cinnamon, nutmeg, and cardamom into the skillet and stir to coat the apples.
- Cook for about 20 minutes over medium heat, stirring occasionally, until apples are tender.
- Remove from heat and stir in vanilla extract.
- Transfer the apple filling to a half sheet pan to cool completely in the fridge or freezer.
- Roll out the pie dough, place it in a deep 9-inch pie dish, and fill with the cooled apple mixture.
- Top with the second sheet of dough, crimp the edges, and vent the top with a sharp knife.
- Chill the assembled pie for about 20-30 minutes.
- Preheat your oven to 425°F (220°C) and place a baking sheet in the center rack.
- Brush the pie crust with milk or beaten egg, sprinkle with raw sugar, and bake for 15 minutes.
- Reduce the heat to 350°F (175°C), cover the pie with foil, and bake for an additional 40-45 minutes.
- Let the pie cool on a wire rack for about 4 hours before serving.
Notes
For best flavor, use a mix of apple varieties. Chill the crust properly for a flaky texture.