Ingredients
Scale
- 6 medium apples (Granny Smith or Honeycrisp)
- 1 tablespoon lemon juice
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, cut into pieces
- 2 pie crusts (refrigerated or homemade)
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (for topping)
Instructions
- Peel, core, and slice apples into thin wedges. Place them in a large bowl.
- Add lemon juice, granulated sugar, brown sugar, flour, cinnamon, nutmeg, allspice, and salt. Toss until apples are evenly coated.
- Lightly butter a cast iron skillet to prevent sticking. Roll out one crust and press it into the bottom and sides of the skillet, leaving slight overhang.
- Pour the apple mixture into the crust, spreading it evenly. Dot the filling with butter pieces.
- Roll out the second crust and place it on top of the filling. Cut slits for steam or make a lattice design. Seal edges by crimping.
- Brush the top crust with beaten egg and sprinkle with coarse sugar.
- Bake in a preheated oven at 375°F (190°C) for 45–55 minutes, until crust is golden and filling bubbles. Cover edges with foil if browning too fast.
- Remove from oven and let cool for at least 30 minutes before slicing and serving.
Notes
Use a mix of tart and sweet apples for best flavor.
Cover edges with foil halfway through baking to prevent over-browning.
Serve warm with vanilla ice cream or whipped cream.
- Prep Time: 25
- Cook Time: 50