If you’re a fan of nuts or raisins in your pie, add them into the filling mixture. The mix of tart Granny Smith apples and a sweeter eating apple results in a nice texture and flavor balance.
Sugar in the Raw works great as a coarse sugar for sprinkling on top.
1 recipe All-Butter Pie Crust
1 1/2 pounds Granny Smith apples (3 medium)
2 pounds Gala/McIntosh/Pink Lady apples (4 large)
1 Tbsp lemon juice
1/4 cup brown sugar
1/2 cup sugar
2 Tbsp all-purpose flour
1/4 tsp salt
2 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/8 tsp ground cloves
1 egg white, beaten lightly
Adjust oven rack to lowest position and heat rimmed baking sheet and oven to 500F.
Remove dough from fridge. Roll each piece on lightly floured surface into a 12″ disk. Transfer one piece of dough to 9″ pie plate; place the other piece on a baking sheet. Return both to fridge.
Peel, core and cut apples in half horizontally and vertically. Cut into 1/4″ slices and toss with lemon juice. In a medium bowl, mix sugars, flour, salt, and spices. Add apples and toss to combine. Remove pie dough from fridge and dump filling into the pie. Place the top crust on the pie, trim excess, and crimp edges.
Cut 4 slits in top and brush with egg wash. Sprinkle with coarse sugar if desired.
Alternatively, make a lattice top and crimp, then brush with egg wash and sprinkle with coarse sugar.
Place pie on baking sheet and immediately reduce oven temperature to 425F. Bake until top crust is golden, about 25 minutes. Rotate pie and reduce oven temperature to 375F. Continue baking until juices bubble and crust is deep golden brown, 30-35 minutes longer. If top begins to brown too much, cover with foil.
Allow to cool completely before serving.
Based on recipe from Smitten Kitchen