Fall produces an abundance of fresh, crisp tart apples. Don’t have a tree in your yard? You can find them at the farmers market and grocery stores sitting there screaming for you to use them in every way you can think. One great way to use them is in an apple pie. Yum!

 

 

 

 

 

 

 

 

 

 

8 large apples or more depending on size (mix up the types)
1 tablespoon fresh lemon juice
3 tablespoons flour
1/2 cup white sugar
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 cup cold butter
1 recipe for double crust pie crust
2 teaspoons milk
1 egg
1 tablespoon brown sugar or sanding sugar

 

 

 

 

 

 

 

 

 

 

 

Select your apples and preheat oven to 350 degrees F

 

 

 

 

 

 

 

 

 

 

Peel the apples

 

 

 

 

 

 

 

 

 

 

Use an apple corer or cut through from the top into 8 parts

 

 

 

 

 

 

 

 

 

 

Then cut out the core with a knife, a spoon or use a melon baller

 

 

 

 

 

 

 

 

 

 

Slice up the apples thin

 

 

 

 

 

 

 

 

 

 

Keep slicing

 

 

 

 

 

 

 

 

 

 

Place the apples into a mixing bowl, toss with the lemon and add sugar

 

 

 

 

 

 

 

 

 

 

Add brown sugar

 

 

 

 

 

 

 

 

 

 

Add the flour, cinnamon and nutmeg

 

 

 

 

 

 

 

 

 

 

Stir to combine

Get out half of the pie crust and shape into a circle on a lightly floured surface

Roll it out and wrap over your rolling pin

Transfer to the pie plate, unroll and trim

 

 

 

 

 

 

 

 

 

 

Layer the apples into the crust with random pats of butter

 

 

 

 

 

 

 

 

 

 

Sprinkle with an additional teaspoon flour and brown sugar then dot with butter

 

 

 

 

 

 

 

 

 

 

Roll out the remaining crust and cut into strips

 

 

 

 

 

 

 

 

 

 

Cross cross the strips to form a lattice, trim and decorate the edge of the crust

 

 

 

 

 

 

 

 

 

 

Mix the egg and milk to make a glaze and brush over the top

 

 

 

 

 

 

 

 

 

 

Brush the top crust with milk, and sprinkle with 1 tablespoon sugar. Place into 350 degrees F oven until the crust is golden brown (about 60 minutes)

 

 

 

 

 

 

 

 

 

 

Cover the edges with aluminum foil or a shield to prevent over browning in the last 30 min

 

 

 

 

 

 

 

 

 

 

Drizzle caramel sauce over the top and allow to cool completely before serving. This will prevent filling from running all over the place

 

 

 

 

 

 

 

 

 

 

Best served a la mode with additional caramel sauce. Enjoy!