2 premade pie crusts, rolled out into ⅛-inch (3-mm) thick
egg wash
sanding sugar, for sprinkling
Nutrition Info
Calories 481
Fat 17g
Carbs 83g
Fiber 8g
Sugar 47g
Protein 3g
How to Make It
1. Step
Peel and thinly slice the apples (keep the apples in a bowl of lemon water as you go to keep them from browning).
2. Step
In a large bowl, toss the apples with the brown sugar, salt, cinnamon, lemon juice, and half of the cornstarch. Once the apples are well coated, let sit and macerate for 30 minutes, stirring occasionally.
3. Step
Preheat the oven to 400˚F (200˚C).
4. Step
Transfer the apples to a colander set over a medium bowl and let drain for about 15 minutes, until all of the liquid is drawn out.
5. Step
Transfer the liquid released from the apples to a small pot over low heat.
6. Step
In a small bowl, mix the rest of the cornstarch and the water to make a slurry. Add the slurry to the apple liquid and quickly stir to incorporate. Bring to a boil, then add the butter and stir until melted. Immediately remove from the heat and pour over the apples, stirring to coat.
7. Step
Gently lay 1 rolled-out pie crust in a 10-inch (25-cm) pie dish.
8. Step
Lay the apples in the pie crust, making sure they are flat and facing the rounded edges out in order to fit as many apples as possible in the crust. Pour any leftover liquid from the bowl over the apples.
9. Step
Top with the other rolled-out pie crust. Trim the excess dough from the edges.
10. Step
Press the 2 crusts together to seal, then fold the edges under. Crimp the edges.
11. Step
Then brush all over with egg wash and sprinkle the with sanding sugar.
12. Step
Use a paring knife to cut a few vents in the top for steam to escape.