How to make it

  • Place your homemade crust in a pie plate and chill while preparing the filling. (Or follow instruction on frozen pie crust)
  • Place the 8 cups of sliced apples in an extra large sauté pan with butter. Over medium heat stir the apples frequently, until most of the liquid evaporates. Around 8 minutes. Arrange the cooked apples on a parchment lined baking sheet and allow to cool over a cooling rack. (at least 15-20 minutes to cool, stirring occasionally)
  • Preheat the oven to 425f. Line a sheet pan with foil and place in the oven on the second to lowest rack.
  • Meanwhile, peel, core and dice the remaining apples. I like them to be about a 1/2" dice. Sprinkle with lemon juice and set aside.
  • Mix the sugar, cornstarch, cinnamon, nutmeg, and salt together in a large bowl. Add the cooled apples, diced apples and vanilla, fold together. Spoon the filling into the prepared pie crust. Wet the edge of the pie with water so it helps seal the top crust to the pie. Seal the edges with a fork or crimp with fingers.
  • Whisk the egg with splash of water and brush over the top of the pie and sprinkle with coarse sugar. Cut 4 steam vents in the center of the pie, and place on the hot sheet pan in the oven. Bake for 20 minutes, then reduce heat to 375 and bake for another 20-25 minutes.
  • Let cool on a wire rack for at least 1-2 hours before cutting into. Serve with vanilla ice cream and enjoy!

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