Ingredients
Units
Scale
- 7–8 apples, cored and chopped: 2 Granny Smith, 1 Golden Delicious, 1 Honeycrisp and 2 McIntosh
- 1 tbsp lemon juice
- 1/2 cup dark brown sugar
- 1/2 cup white sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 3 tbsp flour
- Pie Crust, store-bought or made by scratch
Instructions
- Preheat your oven to 425 degrees F (or what the boxed pie dough directions state).
- In a small mixing bowl, add in sugars, spices, and flour. Mix to combine.
- Core, peel and slice apples. Move pieces to a large mixing bowl.
- Add lemon juice and toss.
- Add the sugar mixture to the apples and toss to evenly coat.
- Place your bottom pie crust in the pie dish.
- Dump the apples into the pie dish and move them around so they evenly fill the bottom pie crust. I find it easier to make a small hill so you have room to press your pie dough together along the edges.
- Top off the pie with the second roll of dough.
- Press the edges together and seal.
- Cut a few slits at the top of the dough. This helps steam escape so your crust does not burst open.
- Cover your pie edge with foil or a fancy crust cover for the first 20 minutes.
- Place in the oven for 40-45 minutes or until your pie crust is golden brown.
- Take out, and let cool for another two hours before serving.