Pile the apples high! They will shrink down as the pie bakes.
About 7-8 apples, peeled and sliced thinly & mix them up…throw in some Granny Smith, Jonagold, Honeycrisp, Cortland or whatever your preference (tart & sweet, crisp & soft)
3/4- 1 cup brown sugar
2-3 tbsp flour
Dash of Nutmeg
2+ tsp Cinnamon
1/4 tsp Allspice
Pinch of Ginger
2 tbsp butter
- Peel and slice apples thinly and place in a large bowl and set aside.
- Combine brown sugar, flour, and spices in a small bowl.
- Sprinkle sugar/flour/spice mixture over the apples and stir with a large spoon until apples are completely coated.
- Cover the apples and let it sit for a bit in the fridge, stirring occasionally until the brown sugar dissolves and juices begin to form around the apples.
- Roll out one dough disk and place in pie pan, letting the dough hang over the edges.
- Pile apples high in the bottom crust and dot top with the 2 tbsp of butter cut into small pieces.
- Roll out second dough and place over apples and bottom dough to cover.
- Trim both crusts to about 1-inch overhang all around.
- Tuck the top crust edges under the bottom crust edges and crimp to seal:
use a pie crust crimper
or your fingers
or a fork
11. With a fork poke some holes in the top of the pie to release steam.
12. I usually put the pie pan on a cookie sheet cover with aluminum foil to catch any juice that bubbles over.
13. Bake at 400° for about 50 minutes, if the crust starts to brown too much on the edges wrap aluminum foil around them. You want the apples to cook until they are soft and tender, check this with a toothpick)
Serve it warm, cold, with ice cream, whipped cream or if you like it with a slice of cheddar cheese…you might be a Siskar!