Warm cinnamon apples in a flaky double crust, the all-American dessert.
Prep: 30 min · Cook: 1 hour · Serves: 8
Ingredients
- 1 package (2 crusts) refrigerated pie crust
- 3 pounds apples (about 7 medium), a mix of Granny Smith and Honeycrisp
- 3/4 cup sugar
- 3 tablespoons all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
- 1 large egg beaten with 1 tablespoon water
- 1 tablespoon coarse sugar, for sprinkling
Instructions
- Heat the oven to 425°F with a sheet pan on the lower rack. Fit one crust into a 9-inch pie dish.
- Peel, core and slice the apples 1/4 inch thick.
- Toss the apples with the sugar, flour, cinnamon, nutmeg, salt and lemon juice.
- Pile the apples into the crust, mounding them in the center. Dot with the butter.
- Cover with the second crust, trim, and crimp the edges to seal. Cut 5 slits in the top.
- Brush with the egg wash and sprinkle with coarse sugar.
- Bake on the hot sheet pan for 20 minutes. Reduce the heat to 375°F and bake for 35 to 40 minutes more, until the crust is golden and the juices bubble through the slits.
- Cool for at least 2 hours so the filling sets. Serve with vanilla ice cream.
