I love fruits pies, and the all American apple pie happens to be in the list of my favorites. Homemade all American apple pie is my double favorite. Guess what. It is really really really not that difficult to put together. You know how to make a perfect pie crust already. All that’s left to do is you throw together your apple filling in seconds, fill the bottom crust with it, cover the filling with the second crust, bake and enjoy!
Double Crust Apple Pie
Adapted from “Martha Stewart’s Cooking School”
For the Filling:
3 pounds assorted baking apples (such as Granny Smith, Mutsu, Golden Delicious, Braeburn, or any available), peeled, cored and cut into 1/4-inch (6 mm) thick slices
3/4 cup granulated sugar
2 tablespoons all-purpose flour or 1+1/2 tablespoons cornstarch
1 tablespoon fresh lemon juices
3/4 teaspoon ground cinnamon (or 1 teaspoons if you like your apples more cinnamon-y)
1/4 teaspoon ground ginger (optional)
1/4 teaspoon salt
2 tablespoons unsalted butter cut ito pieces
1 large egg yolk
1 tablespoons heavy cream
About 1 tablespoon granulated sugar, for sprinkling
Prepare filling: In a mixing bowl, stir together the apples, sugar, flour, lemon juice, cinnamon, if using, ginger and salt.
Assemble pie: Roll 1 dough disk and place on a pie plate (follow directions here), fill with apple mixture, dot with butter. Roll the second dough disk and drape over filling. Use kitchen shears to trim overhang of both crusts to 1 inch (2.5 cm). Press edges to seal. Fold overhang under, and crimp edges: with thumb and index finger of one hand, gently press dough against index finger of other hand. Continue around pie. Make five 3-inch (7.5 cm) long slits in top crust. Refrigerate pie for 20 minutes.
Meanwhile, preheat the oven to 400F (205C).
Bake: Whisk egg yolk with cream in a bowl; brush over top crust. (If desired, use cutters to cut chilled scraps into leaves or other shapes; adhere to top crust with egg wash. This is a good way to hide imperfections.) Sprinkle with sugar. Place in the oven, lining rack below with foil (to catch juices). Bake 10 minutes; reduce heat to 375F (190C). Continue baking until bottom and top crusts are golden and juices are bubbling in center, about 1 hour.
Cool: Transfer pan to a wire rack; cool until the filling has set, about 2 hours. Serve warm or at room temperature. If keeping pie overnight, tent loosely with foil and store at room temperature; do not put in refrigerator, which makes crust soggy.