Name: Favorite Apple Pie
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Ingredients: 1 double pie crust (homemade or store-bought); 3 lbs baking apples, peeled, cored, and thinly sliced (such as Honeycrisp, Pink Lady, Granny Smith, or a combo of two varieties); 1/2 cup granulated sugar; 2 tbsp dark brown sugar; 2 tbsp cornstarch; 1 1/2 tsp cinnamon; 1 tsp ground ginger; 1/4 tsp ground nutmeg; Pinch of ground cloves; 1/2 tsp table salt; 2 tbsp lemon juice; 3 heaping tbsp apple butter (homemade or store-bought); 1 egg, beaten for egg wash; Additional granulated sugar or turbinado sugar, for topping

Description

The perfect apple pie, packed with thinly sliced apples, fall spices, and bursting with a deep apple flavor thanks to the special addition of apple butter!

Ingredients

Scale

1 double pie crust (homemade or store-bought)
3 lbs baking apples, peeled, cored, and thinly sliced (such as Honeycrisp, Pink Lady, Granny Smith, or a combo of two varieties)
1/2 cup granulated sugar
2 tbsp dark brown sugar
2 tbsp cornstarch
1 1/2 tsp cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
Pinch of ground cloves
1/2 tsp table salt
2 tbsp lemon juice
3 heaping tbsp apple butter (homemade or store-bought)
1 egg, beaten for egg wash
Additional granulated sugar or turbinado sugar, for topping

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Instructions

Prepare a double pie crust dough according to recipe directions.
In a large bowl, toss together sliced apples, sugars, cornstarch, spices, salt and lemon juice. Then fold in the apple butter. Allow the filling mixture to rest in the fridge while you roll out the dough.
On a lightly floured surface, roll out one disk of the dough into a 12″ circle, about 1/4″ thick. Gently transfer the dough to a 9 inch pie plate and use your hands to evenly pat dough into the pan. Allow excess dough to hang over the edges. Trim excess dough so there is about a 1/2 inch overhang.
Fill the pie dough with the apple mixture, packing the apples in tightly but discarding any excess liquids from the fruit. (I find it best to use my hands to layer the apple slices into the pie.)
Roll out the second disk of dough, same as the first piece, to a 12″ circle, about 1/4″ thick. Place the rolled out dough on top of the filled pie and trim the excess around the edges. Fold the top layer of dough under the bottom layer and crimp the edges to seal the pie. Cut a few slits in the dough to allow steam to release during baking, such as cutting an “X” mark right in the center. (Alternatively, you can cut strips of dough to create a lattice pattern for the top of the pie.)
Refrigerate the pie for 30 minutes while the oven heats up.
Preheat oven to 400°F and place a rack in the lower third of the oven. Brush the top and edges of the chilled pie with the beaten egg wash. Sprinkle the pie with granulated or turbinando sugar.
Place the pie on a baking sheet and bake for 15 minutes on the lower third rack of the oven. Lower the oven temperature to 350°F, move the pie to the middle oven rack, and continue baking for 45 min to 1 hour, until the pie is golden brown and juices are bubbling. (If the top of the pie is browning too much, place a pie shield or tin foil over the pie to help reduce additional browning.)
Let the pie cool for several hours on a wire rack. Allow to rest in the fridge for a few more hours or overnight before cutting. This gives the filling time to set up and hold together more firmly.