2 1/2 lbs. apples, peeled, cored, and cut into wedges (honey crisps)
1/4 tsp ground allspice
1/2 tsp ground cinnamon
1/4 tsp kosher salt
2/3 cup plus 1 tblsp sugar
2 tblsp all-purpose flour
2 tsp cornstarch
1 tblsp apple cider vinegar
1 recipe all-purpose pie dough
1 egg, lightly beaten
Instructions
1. Melt butter in a large sauté pan set over medium-high heat and add apples to the pan. Stir
to coat fruit with butter and cook, stirring occasionally. Meanwhile, whisk together the
spices, salt and 2/3 cup sugar, and sprinkle this over the pan, stirring to combine. Lower
heat and cook until apples have started to soften, approximately 5 to 7 minutes. Sprinkle the
flour and cornstarch over the apples and continue to cook, stirring occasionally, another 3 to
5 minutes. Remove pan from heat, add cider vinegar, stir and scrape fruit mixture into a
bowl and allow to cool completely. (The fruit mixture will cool faster if spread out on a
rimmed baking sheet.)
2. Place a large baking sheet on the middle rack of oven and preheat to 425. Remove one
disc of dough from the refrigerator and, using a pin, roll it out on a lightly floured surface
until it is roughly 12 inches in diameter. Fit this crust into a 9-inch pie plate, trimming it to
leave a 1/2-inch overhang. Place this plate, with the dough, in the freezer.
3. Roll out the remaining dough on a lightly floured surface until it is roughly 10 or 11
inches in diameter.
4. Remove pie crust from freezer and put the cooled pie filling into it. Cover with remaining
dough. Press the edges together, trim the excess, then crimp the edges with the tines of a
fork. Using a sharp knife, cut three or four steam vents in the top of the crust. Lightly brush
the top of the pie with egg wash and sprinkle with remaining tablespoon of sugar.
5. Place pie in oven and bake on hot baking sheet for 20 minutes, then reduce temperature
to 375. Continue to cook until the interior is bubbling and the crust is golden brown, about
30 to 40 minutes more. Remove and allow to cool on a windowsill or kitchen rack, about two
hours.
Originally Submitted
9/9/2012
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