Makes one 9-inch pie
When you choose the apples for this pie, blend sweet and tart apples, as well as a mix of firm and soft varieties. I prefer working with Golden Delicious, Goldrush, Honeycrisp, Mutsu, and Pink Lady. Check your farmers’ market to find out what grows well in your area.
You will need: 1 double 9-inch pie crust, prepared as described here.
INGREDIENTS
FILLING
5 to 6 medium apples
½ cup unrefined sugar
¼ cup brown sugar
¼ cup cornstarch
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger
¾ teaspoon salt
Zest of 1 lemon
Juice of ½ lemon
1 tablespoon vanilla
TOOLS YOU’LL NEED
Measuring cups and spoons
Microplane grater
Knife
Cutting board
Large mixing bowl
Preheat the oven to 425 degrees.
Prepare the apples by coring and thinly slicing them, leaving the skins on.
In the large bowl, toss together the sliced apples, sugars, cornstarch, spices, and salt.
Add the lemon zest, lemon juice, and vanilla.
Toss again.
Fill the prepared bottom crust with the apple mixture, mounding it slightly higher in the center.
Cover the filling with the top crust, then crimp and finish as indicated here.
Bake the pie for 10 minutes, then reduce the heat to 375.
Continue to bake for 35 to 40 minutes. When the pastry is golden brown, the filling boiling, and the fruit tender, the pie is done.
Cool for 2 hours.
Serve at room temperature or chilled.