Ingredients
- 2 unbaked (15 ounces) pie pastry (pastry for double-crust 9-inch pie, or can use a 15-ounce package refrigerated pie crusts)
- 3 pounds apples (peeled and thinly sliced -7 medium baking apples like Granny Smith or can use a mixture of Granny Smith and Braeburn apples)
- 2 tablespoons fresh lemon juice (does not have to measure out exactly 2 tablespoons)
- 1/2 cup granulated sugar
- 3/4 cup brown sugar
- 1/3 cup all-purpose flour
- 1 1/2 teaspoons ground cinnamon (you may reduce to 1 teaspoon)
- 1/2 teaspoon ground nutmeg
- 2 tablespoons butter (cold butter cut into small pieces)
- Heavy cream, as needed (about 1 1/2 to 2 tablespoons should do it)
- Granulated sugar
How to Make
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Step 1: Fit one pastry into the bottom a 9-inch deep-dish pie plate.
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Step 2: In a large bowl using clean hands toss the sliced apples with fresh lemon juice.
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Step 3: In another bowl combine both sugars with flour, cinnamon and nutmeg; sprinkle over the sliced apples then toss to combine.
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Step 4: Place the apple mixture into the middle of the crust mounding fairly high in the center.
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Step 5: Sprinkle butter pieces over the top.
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Step 6: Top with remaining pie pastry; fold the edges under and crimp.
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Step 7: Cut slits in the top to allow steam to escape.
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Step 8: Brush the crust with cream then sprinkle with sugar.
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Step 9: Place the pie plate on a baking sheet, then bake in a 450 degree F oven for 15 minutes, reduce the heat to 350 degree F and continue baking for another 35 minutes.
We hope you enjoy this recipe!
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