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Introduction: When it comes to classic desserts, few can beat the warm, comforting allure of a homemade apple pie. This recipe goes above and beyond by packing in more apples than dough, ensuring each bite is bursting with fruity sweetness. By baking two pans of pie simultaneously, you'll have enough to satisfy everyone or stock up for future cravings. Whether it's for a family gathering, holiday feast, or a cozy evening at home, this apple pie will steal the show.
Ingredients:
8-10 medium-sized apples (preferably a mix of Granny Smith and Honeycrisp)
2 pre-made pie crusts (or homemade, if preferred)
3/4 cup granulated sugar
1/4 cup brown sugar
2 tablespoons all-purpose flour
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 tablespoon unsalted butter (for dotting the filling)
1 egg (for egg wash)
1 tablespoon milk (for egg wash)
Instructions:
Prepare the Apples: Peel, core, and slice the apples into 1/4-inch thick slices. Place them in a large bowl.
Make the Filling: In a separate bowl, combine the granulated sugar, brown sugar, flour, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla extract. Toss the apple slices in the mixture until evenly coated. Let it sit for about 10 minutes to allow the juices to release and form a syrup.
Prepare the Pie Crusts: If using store-bought crusts, fit one crust into the bottom of two pie pans, ensuring they overlap the edges. If making homemade crust, roll out the dough and line both pie pans.
Assemble the Pies: Divide the apple filling evenly between the two prepared crusts. Be sure to mound the apples high as they will shrink slightly during baking. Dot the top of each pie with small pieces of butter.
Top the Pies: Cover the pies with the second crust, trimming any excess dough. Crimp the edges to seal and cut a few slits on top for venting. For a golden finish, mix the egg and milk together and brush the mixture over the top crust.
Bake: Preheat the oven to 375°F (190°C). Bake the pies on the middle rack for 50-60 minutes or until the crust is golden brown and the filling is bubbling. If the edges start to brown too quickly, cover them with aluminum foil.
Cool: Let the pies cool for at least 2 hours to allow the filling to set. This also helps to avoid a runny pie when cutting.
Serving and Storage Tips:
Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.
The pie can be stored at room temperature for up to 2 days. If you need to keep it longer, refrigerate it for up to 5 days. To reheat, simply pop it in the oven at 350°F (175°C) for about 15 minutes.
Apple pie also freezes wonderfully. Wrap it tightly in plastic wrap and foil, and store in the freezer for up to 3 months. To reheat, bake at 350°F for 30-40 minutes.
Variations:
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