Perfect Apple Pie
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- 8 c
- honey crisp apples, peeled, cored, sliced
- 1 c
- brown sugar, firmly packed
- 1 c
- 1 1/4 Tbsp
- 1/8 tsp
- 1/2 c
- 2 Tbsp
- butter, cold
- 2 Tbsp
- lemon juice concentrate
- frozen prepared pie crust dough - thawed
- egg, beaten well, with 1 tbsp. water (egg wash)
As you peel, core, and slice the apples, place them in a bowl of ice water with the 2 tbsp. of lemon juice to prevent browning. Once you have finished preparing the apples, pour into colander to drain the ice water off.
In large mixing bowl add apples, brown sugar, sugar, cinnamon, nutmeg. Mix together well. Add flour, and stir to combine. The apples should be well coated. Let apples sit in mixing bowl for 10 minutes. Then stir apples slowly again for 1 minute.
Spray a 10 inch pie plate with cooking spray.
Roll one thawed pie crust dough into the pie plate. Make sure the edges of the dough sit approximately 1/4 inch above the top of the pie plate.
Pour prepared apples into pie crust dough.
Mound apples toward center of pie but allow the apple mixture to spread toward the sides of pie crust dough. Dot apple pie filling with cold pieces of butter.
Cover with remaining pie crust dough. Match up the two edges of the pie crust dough. Crimp edges of the two pie crusts together, moisten edges of dough if needed to crimp the pie crust dough edges together.
Make a small slit in top of crust to allow steam to escape during baking.
Brush top of pie crust dough with egg wash. When baked this will result in a shiny crust.
Place in center of oven. Bake 55 minutes.
Remove from oven to a cooling rack and let cool for 30 minutes before slicing.