There are thousands of apple pie recipes on the internet and most are perfectly delicious. Everyone’s got their own spin on the classic, and we’re no exception. All you need for a great result is an awesome crust (see here), 6-8 gorgeous apples (we like a mix of varieties) and some starch to pick up the juices once the fruit begins to cook down in the oven. Have a delicious time!
2TbspApple juice or cider
Cut your apples around the core, leaving them unpeeled if you can (this will prevent the apples from turning to mush in the oven, which some people like, in which case, peel away). Cut each quarter of apple into 6-8 thin slices.
Toss the apple slices into a large bowl with all the other ingredients. I love adding in freshly grated pepper. Again, it's a personal choice.
On a well-floured surface, begin to roll out your doughs until each is about 3" larger than your pie tin. The best way to roll out pie crust is to place your rolling pin (flour it first) on the center of your dough. Move forward, stopping just shy of the edge of the dough, then move backwards. Turn your dough a quarter turn and repeat until the dough is about 3” larger than your tin around each side. Pick up the dough using your rolling pin and place it in the tin.
Scoop your filling into the crust. Top with the second pie crust and using scissors, trim the top and bottom doughs together so that they hangs just a hair off the sides. Tuck the dough under and crimp (I like to push my index finger between my thumb and middle finger) OR cut with scissors flush with the pie tin (like you see in the photo). Freeze the pie for at least one hour, or up to several weeks.
Preheat your oven to 400 F. Sprinkle the chilled pie with coarse or regular granulated sugar (organic unbleached sugar works best) and place into the oven. Turn the heat down immediately to 375F and bake until golden all over. Let the pie sit for about one hour before cutting into it and serving.