Makes 10 servings
- 16 heaping cups peeled, cored and sliced Braeburn apples (about 20 apples)
- 1 ½ tsps fresh lemon juice
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- ¾ tsp all-purpose flour
- 1 ½ tsps ground cinnamon
- 1 ½ tsps ground nutmeg
- ½ tsp ground cloves
- ½ tsp salt
- 5 tbsps salted butter, cut up
- 1 recipe Pastry for Double-Crust Pie (link below)
- 1 large egg, lightly beaten
1. Place apples in a large bowl; toss with lemon juice. Add brown sugar, granulated sugar, flour, cinnamon, nutmeg, cloves and salt. Toss until combined.
2. Transfer apple mixture to a large stockpot or Dutch oven. Stir in butter. Cover and cook over low heat 45 minutes or until apples are tender, stirring often. Remove from heat; let cool.
3. Meanwhile, preheat oven to 375°F. On a lightly floured surface, roll each pastry ball into a 12-inch circle. Fold one pastry circle into fourths; transfer to a 9-inch pie pan. Unfold and ease pastry into pie pan without stretching. Trim pastry to edge of pie pan.
4. Spoon apple mixture into pastry-lined pan, mounding in center. Roll remaining pastry circle onto a rolling pin and unroll on apple filling; trim pastry to 1/2 inch beyond edge of pie plate. Tuck edge of top pastry under edge of bottom pastry. Along edge of pie, press a teaspoon, bowl side down, cutting through pastry. Repeat pressing with teaspoon two more times to form a layered scallop.
5. For decorative cutouts, gently press pastry trimmings together. Roll pastry to ¹⁄8-inch thickness. Using small cookie cutters, cut out shapes. Lightly brush top of pie with beaten egg; attach cutouts over top of pie, slightly overlapping. Lightly brush cutouts on pie with beaten egg.
6. Bake 45 minutes or until pastry is golden brown. Cool on wire rack before serving.
We want to keep in touch.
Don’t miss out on the latest Life:Beautiful updates, promotions and news.