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Spiced apple pie


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  • 1/4 cup flour
  • double pie dough
  • 4 lbs granny smith apples
  • 1 tbsp lemon zest
  • 2 tsp lemon juice
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1 tsp salt
  • 1 tsp cinnamon
  • 3 tbsp cold butter, cut into pieces
  • 1 egg yolk
  • 1 tbsp heavy cream
  • sugar, for sprinkling


Servings 1


Step 1

Roll out half of dough to 1/8 inch thick. Fit into 9 inch deep pie plate. Trim edges. Chill 1 hour.
Roll out rest of dough to 1/8 inch thick. Chill 30 minutes.
Peel and core apples, thinly slice. Toss together apple, lemon juice, lemon zest, both sugars, flour, salt, and cinnamon in a large bowl. Pour filling into pie shell, mound in center. Dot with butter.
Whisk together egg yolk and heavy cream. Lightly brush over edge of crust. Top with rest of dough, brush with egg wash, then sprinkle with sugar. Chill 1 hour.
Preheat oven to 400. Bake pie on foil lined sheet in middle rack until crust is golden, 25 minutes. Reduce heat to 375, bake 60 more minutes. Let cool completely.


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