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Double Crust Apple Pie

Double Crust Apple Pie

All American Apple Pie

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

For the Crust:
Pie Crust (Pâte Brisée)

For Finishing:
1 large egg yolk
1 tablespoons heavy cream
About 1 tablespoon granulated sugar, for sprinkling

Directions:

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.

Making Apple Pie

Meanwhile, preheat the oven to 400F (205C).

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