Ingredients: |
Ingredients: You will need: Pie dough for top and bottom 9-inch pie
Filling
4-4¼ lbs. baking apples (7-8 apples)
½ Cup light or dark brown sugar
½ Cup granulated sugar
¼ tsp. Fine sea salt
1 tsp. Ground cinnamon
¼ tsp. Ground ginger
¼ tsp. Ground cardamom
¼ tsp. Ground allspice
¼ tsp. Freshly grated nutmeg
2 Tbsp. Cornstarch or use 4 Tbsp. tapioca flour/starch
1 Tbsp. Butter
1 egg
Peel, and then cut the apples in half. Remove the cores, and then slice apple halves into thin slices, about ¼ inch thick. Place the apple slices into a very large bowl. Scatter both sugars, salt, and spices over the apples, and then use your hands to toss them, coating the apple slices as much as possible. Set aside for 1 hour at room temperature.
Position oven rack to center of the oven. Preheat oven to 400 degrees F.
Toss cornstarch (or tapioca) with the apples. Transfer most, if not all of the apples into the prepared bottom crust. Using your hands to really pack them down into the pie. Fill the pie until apples are mounded at the same height as the edge of the pie crust. Pour the juices that have accumulated at the bottom of the bowl over the apples. (If it looks like there's more than ¾ to 1 cup of liquid, you might want to leave some behind. Cut a tablespoon of butter into 8 or so small pieces and dot them over the pie. Place the second crust over the filling and flute edges. Cut some slits in the crust to vent. Whisk the egg with 1 tbsp. of water, and then use as an egg wash by lightly brushing the top crust. This adds shine and helps the crust brown.
Place the prepared pie onto a baking sheet lined with parchment paper. Bake the pie for about 75 minutes, turning a few times for even browning. (I only baked mine for 1 hour - so you have to watch this). If you notice that the pie crust is browning too quickly, mold a large piece of foil over a bowl that's been placed upside down to make a foil dome. Place the foil dome over the pie for the remaining bake time. This will slow the browning. Pie is done when the juices are bubbling through the vents of the top crust . Another way to check for doneness is to pierce the pie in the middle to see how soft the apples are. If they are too crunchy - it needs more time. For best results, cool the pie completely before slicing. Waiting to cool before slicing will prevent a soggy crust.
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