2 honeycrisp apples, peeled cored and thinly sliced
Juice of 1/2 lemon
2/3 cup light brown sugar
1/3 cup pure cane sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoons ground nutmeg
1/8 teaspoon clove
1/4 teaspoon salt
3 tablespoons of cornstarch
1/4 cup (1/2 stick) unsalted browned butter, cooled
1 egg, lightly beaten
2 tablespoons water
Preheat your oven to 350 degrees.
For the crust, place your flour, sugar, and salt in a food processor and pulse just to incorporate the ingredients.
Add the cold butter to the food processor and pulse just until the flour is coated by the butter and has a mealy texture. Then add the cheese and pulse several times until just incorporated.
Remove dough from food processor and add your cold water one table spoon at a time and gently knead the dough into a disk. Keep adding water just until the dough comes together. Wrap with plastic wrap and place in the refrigerator for at least an hour.
For the filling, place all ingredients, except for the butter into a large mixing bowl and fold together until well combined. Set aside and allow mixture to sit for about 1 hour.
Assemble: Once crust has cooled, divide in half. Cover one half and set aside in the refrigerator. Sprinkle a little flour onto a clean surface and roll dough until about 1/8 inch thick.
Gently fold dough in half and carefully lift into a pie dish and unfold. Press dough into shell, cutting off any excess around the perimeter. Crimp the edge using your fingers and knuckles.
Blind bake your pie crust at 350 degrees for 30 minutes making sure the edges do not start to brown. (Blind baking entails covering your pie crust with a sheet of parchment and then rice or dry beans.)
Pull your pie crust from the oven. Turn the temperature on your oven up to 400 degrees.
Gently fold the browned butter into the apple mixture. Pour filling into pie, forming an even layer.
Roll other half of dough until about 1/8” thick and cut into 10 strips of 3/4″x 11”. Gently lay 5 strips of dough across one direction of the pie, spacing them each even from one another. Form a lattice by arranging the remaining strips through the first strips. Trim the edges and gently press the ends into the crust of the pie.
Whisk together egg and water and brush egg wash over pie. Refrigerate pie for 30 minutes before placing onto a baking sheet and baking for 15 minutes at 400 degrees.
Reduce temperature to 375˚F and continue to bake for about 45 minutes or until the crust is golden brown and filling is bubbling. If the lattice begins to brown before 45 minutes tent with foil and continue cooking.
Remove pie from oven and cool for at least 1 hour. Serve warm
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