Double Crust Apple Pie

Place all ingredients in large microwavable bowl and mix together:

5 Granny Smith or MacIntosh Apples *

4 softer apples such as Cortland                                      

¼ cup Brown Sugar

½ cup Sugar

1 Tabl. Lemon Juice

1 ½ tsp. Cinnamon

¼ tsp. Nutmeg

½ tsp. Salt

2 Tabl. Flour

Microwave the apples for 6 minutes until slightly softened.  Allow apples to cool.

Place apple mixture into an unbaked pie crust.  Dot with 2 Tabl. cold Butter, cut into small pieces.  Top with second crust.   Fold the edges under all the way around the pie pan.  Crimp the edge of the pie crust (using fork or thumb).  Cut slits (to allow for venting) into the center of the top crust.  Bake in a 375 degree oven for 15 minutes and then lower oven temp to 350 degrees.  Continue to bake until the crust is browned nicely and juices are running through slits, approximately 45 minutes.  You can test the doneness of the apples by pricking a knife through the slit.

While the pie is baking, combine in a small saucepan, 1/2 cup sugar and 4 Tabl water.  Bring to a boil.  Set aside.

Now for the professional touch: 10 minutes after the pie comes out of the oven, using a pastry brush, glaze the top of the pie.


* For me, it is the combination of firmer, more tart apples with softer, sweeter apples that makes this a perfect pie.  You can substitute your own favorite apples by using the apple chart to choose some crisp and some softer varieties.


About bakingway

Baker/Pastry Chef for over 25 years.

Posted on October 6, 2010, in Apples, Pies and tagged , , , , , . Bookmark the permalink. Leave a comment.

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