Classic apple pie with thin-sliced apples and double crust

There’s nothing more delicious than homemade apple pie. And, what’s better than a mixture of sweet and tart apples, seasoned perfectly, sliced perfectly, stacked perfectly and wrapped up in homemade crust? Well, the only thing better in my mind is if when taking each bite of pie, I’m brought back in time, to my Bobshie’s kitchen. That’s just what this pie does! After every bite I’m transported to my childhood, talking with my grandma (Bobshie), listening and following her instructions ever so carefully to help her bake the most perfect apple pies. Oh, and this one’s perfect.

Baking Instructions:

Ingredients

• 7 cups sliced apples (peeled, cored, and sliced thin) [7-8 medium apples]

• 1 tablespoon fresh lemon juice

• 1/2 cup granulated sugar

• 1/4 cup light brown sugar packed

• 1/4 cup all-purpose flour

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 2 pie crusts (separate instructions)

• 1 tablespoon butter cut into pieces

• 1 large egg

• 1 tablespoon milk

• Coarse sugar for sprinkling on top

Preparation

1. Preheat the oven to 400°F. Place oven rack on the lower third position.

2. Add the sliced apples and lemon juice to a large mixing bowl and toss until well combined. Set aside.

3. In a separate mixing bowl, whisk together the granulated sugar, brown sugar, flour, cinnamon, and nutmeg until well combined. Pour over the sliced apples and mix until the apples are fully coated. Set aside while you make the pie crusts.

4. Roll one of the pie crusts out to about 12 inches in diameter, transfer to a 9-inch pie plate, gently fit it in the dish, and trim any excess dough from the edges. Place in the refrigerator. Roll out the second pie crust dough to cover the top of the apple pie.

5. Remove the pie plate from the refrigerator. Using a slotted spoon, scoop the filling into the pie crust (making sure to leave as much juice as possible in the bowl) and spread around into one even layer. Spoon 2-3 pieces of butter on top.

6. Lay the second pie crust over the top and cut a few slits on top to let the heat out while baking. Decorate the pie edges.

7. Whisk together the egg and milk until well combined. Brush on top of the pie and around the edges. Sprinkle with coarse sugar if desired.

8. Bake in the lower third of the oven at 400°F for 20 minutes, then reduce oven temperature to 375°F and bake for an additional 35 to 40 minutes or until the top of the pie is golden brown and the filling is bubbly. Cover the edges and/or top of the pie with tin foil if needed to prevent excess browning.

9. Once the pie is done baking, remove it from the oven, and place it on a wire rack to cool completely. Once cooled, slice and enjoy!

---

Tips

Storing: Once the baked pie has cooled, you may cover it and store it at room temperature for 2 to 3 days. If you need to store it a day or two longer, keep it in the refrigerator.

Freezing: One the baked pie has cooled, wrap tightly with plastic wrap and store it in a large freezer bag. Freeze the pie for 2 to 3 months. Thaw it to room temperature when you're ready to enjoy it.

Apples: Honeycrisp & Granny Smith mixture, Fuji, Pink Lady, Braeburn, or Golden Delicious apples.

---