Ingredients
- 1 package (15 ounces) refrigerated rolled pie crusts (2 per package)
- 1/2 cup plus 1 teaspoon granulated sugar
- 1/2 cup packed light-brown sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Pinch ground cloves
- 2 pounds Granny Smith apples, peeled and cored
- 2 pounds Fuji apples, peeled and cored
- 2 tablespoons unsalted butter
- 2 tablespoons lemon juice
- 1 egg, beaten with 1 tablespoons water
Preparation
Step 1
1. Heat oven to 400 degrees. Unroll one pie crust onto work surface. Roll out slightly with rolling pin to 12 inches. Fit into bottom and up side of 9-inch deep-dish pie plate. Prick bottom of crust with fork; refrigerate while assembling filling.
2. In small bowl, blend 1/2 cup granulated sugar, light-brown sugar, cornstarch, cinnamon, salt and cloves. Set aside.
3. Cut apples into 1/2-inch pieces. Melt butter in large skillet over medium heat. Add apples, lemon juice and sugar mixture. Cook 10 minutes, stirring occasionally, until pan juices thicken. Cool on rack for 25 minutes.
4. Pour cooled apple mixture into prepared crust-lined pie plate. Unroll second pie crust and roll out slightly to 12 inches. Cut 1-inch vent hole in center of dough. Transfer dough to pie, centering over filling. Crimp edge together and flute decoratively.
5. Brush pie with egg mixture; sprinkle with remaining 1 teaspoon granulated sugar. Bake at 400 degrees for 20 minutes, then reduce temperature to 350 degrees and bake an additional 25 minutes. Cover pie with foil if it browns too quickly. Cool at least 1 hour before slicing and serving.