Apple Pie
Servings 1 10-inch pie
Ingredients
For the filling
- 3 baking apples e.g. Cortland, Braeburn, Rome
- 3 crisp eating apples e.g. Honeycrisp, SweeTango, Fuji
- 1 Granny Smith apple
- 1 tablespoon lemon juice
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1 pinch kosher salt
- 1 tablespoon cornstarch
For the crust
- 2 10-inch crust pie dough link to recipe in Notes section below
- 1 tablespoon milk
- 2 tablespoons granulated sugar
Instructions
- Preheat the oven to 350 degrees F.
- Line a baking sheet with aluminium foil.
Prepare the pie filling
- Peel and core all of the apples and cut them into 1/4-inch slices. Toss the apples into a large bowl with the lemon juice and coat to prevent apples from turning color.
- Add the brown sugar, granulated sugar, cinnamon, nutmeg, cardamom, salt, and cornstarch. Mix with a spatula to coat all of the apples evenly.
Assemble the pie
- See Pie Crust recipe (link in Notes section below), and follow the instructions for full top crust.
Bake the pie
- Place the pie on the lined baking sheet and bake in the preheated oven until the top crust has browned, about 50 minutes.
Cool the pie
- Remove the pie from the oven and allow it to cool at least 30 minutes before slicing.
- Store any remaining pie in a tightly covered container in the refrigerator.
