country apple pie
As good as a farmhouse slice.
Ingredients
- 2 9-inch pie crusts, homemade or store bought
- 8 cups red apples (e.g. Granny Smith or honeycrisp), peeled and thinly sliced
- 1/2 cup sugar
- 1/4 cup dark brown sugar
- 2 tbsp all purpose flour
- 2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1 tbsp lemon juice
- 1 large egg, beaten
- vanilla ice cream, for serving
Instructions
- Preheat oven to 425 degrees.
- Form one of the thawed pie crusts in your pie plate. Gently roll out the second crust and slice 8 1-inch strips long enough to fit the length of the plate. Place the pie plate and the strips in the fridge while you make the filling.
- In a very large bowl, toss the apple slices with the sugar and brown sugar, flour, lemon juice, cinnamon, clove, and allspice until thoroughly coated. There will be some juicing from the sugar mixture but it should not create huge puddles.
- Pull the pie crust from the fridge. Arrange the apple slices as tightly as you can into the crust. Pour any remaining liquid over the apples.
- Lattice crust: Place four strips vertically over the pie filling. Lift the second and fourth strip and place a strip of crust horizontally beneath the lifting strips. Lay the second and fourth strip overtop. Lift the first and third strip. Lay a strip of crust horizontally beneath those lifted strips. Repeat this pattern with the remaining two strips. When finished, crimp the edges of the pie crust as desired to seal. I used a tines of a fork to press the pieces together.
- Brush the strips and edges with the beaten egg. Form a "shield" with a piece of aluminum foil (or use a pie shield if you have one) and lay over the outside of the crust.
- Bake the pie for 40-45 minutes. Remove the crust shield in the final 5 minutes to brown the edges. The pie is ready when the crust is deeply golden and the filling bubbles both in the center and around the edges.
- Cool the pie at least 2 hours on the counter - or in a windowsill, if you're whimsical like that! - before slicing and serving with a big heap of vanilla ice cream!