6 large tart Apples, cored, peeled and sliced thin
1/2c Brown sugar
1/2c White sugar
1Tbsp Corn Starch
1/8tsp Allspice
1/2tsp Cinnamon
1/8tsp Salt
1Tbsp Butter
lemon juice
Prepare pie dough, see Buttery Pie Dough link. Roll out half of the
pie dough and line 9-inch pie pan.
In small bowl, combine brown sugar, white sugar, corn starch, allspice,
cinnamon, and salt. Mix together.
Place half of thinly sliced apples in pie crust; sprinkle with
half of sugar mixture. Top with rest of apples, then the rest of sugar mixture.
Dot the top of the filling with butter. Preheat oven to 425 F.
Roll out remaining pie dough for top crust and place on top of pie pan.
Fold pastry overhang under then bring up over pie pan rim. Pinch to form a
high edge.
Cut three to four 1 1/2 to 2 1/2 inch slits in top pie dough. With knife in slit, slightly
spread edges of slit to create a small opening. Repeat this process with each slit
made.
For a sweet golden glaze, brush the top crust lightly with a milk
and egg mixture. Then lightly sprikle white sugar on top.
To make glaze whisk together 1Tbsp Milk and 1 egg.
Bake pie for 40 to 50 minutes or until crust is golden.
Suggestions and Tips
To keep apples form turning brown while you are cutting up the rest of the apples,
pour some lemon juice on the already prepared apple slices. Repeat until done preparing
apples. Try to use about 1 to 2 teaspoons of lemon juice but it's okay to use a little
more.
To keep edges from burning, place foil around edges.
It's a good idea to line bottom of oven, before turning oven on, with foil.
The juice from the fruit filling in pies tend to over flow and make a sticky mess on the
bottom of your oven. The foil makes cleaning up much easier.
Oven tempatures and elevation tend to effect cooking time. So the best
way to know when your pie is done is when the fruit juice as been bubbling out of
the top of your pie for 10 minutes. This is not fool proof but it is the most accurate
way I have found.
