My famous apple pie recipe
- 6-10 med/large apples peeled cored and sliced (enough for two pies. It'll just vary depending on the size of the apples). I always use at least 2 different varieties.
1-2 tbs lemon juice + tsp of zest (half of a lemon).
- 1/4 cup white sugar
- 1/4 cup mulling sugar (used for mulling wine. I usually hoard it when it's around during the winter). If you CANT find it increase white sugar to 1/2 cup and add 1 tbs apple pie spice mix and/or any other spices you want (cinnamon, nutmeg, ginger)
- 1/4 cup brown sugar (I use dark)
- 1/2 cup flour
- 1 tsp salt
- 1/4 cup melted butter.
- egg yolk
- 1 tbs heavy cream or milk.
- 1 tbs sugar
Pre heat oven to 375
Toss apples in lemon juice and zest as you slice. Add all the other ingredients- sugars, flour, spices, salt and melted butter, and gently toss apples until everything is well coated. It's best to use your hands for this so you don't break or damage the apples.
Scoop apples into prepared pie crust (not gonna lie, I just buy the pre made crusts that you roll out into a pie pan). If you still have some liquid in the bottom of the bowl, you can pour evenly over both pies, but you don't want it to come up to more than 1/3-1/2 of the way up the apples.
Top the pies with crust however you want. I usually do a lattice, but it's find if you do a full top crust, just make sure you slit it.
Mix the egg yolk and cream in a small bowl. Use a pastry brush to brush the top of the pies with the egg wash. Sprinkle sugar liberally over the top of the pies after the egg wash.
Bake at 375 for about 45- 50 min or until crust is golden brown and filling is bubbly.