- 1 cup sugar
- 1/2 cup light brown sugar
- 1 tsp. Kowalski's Vietnamese Ground Cinnamon
- 1 tsp. kosher salt
- - zest and juice from 1 lemon
- 8 tart apples, peeled, cored, sliced into 1/4" thick slices (about 4 lb.)
- 8 sweet apples, peeled, cored, sliced into 1/4" thick slices (about 4 lb.)
- 14.1 oz. pkg. Pillsbury Refrigerated Pie Crusts
- 1 egg white, lightly beaten
- 1 tsp. sugar
In a large bowl, combine the first 4 ingredients; stir in lemon zest and juice. Add apples, tossing to combine. Place apple mixture in a Dutch oven; cook, covered, over medium heat until apples are tender when poked with a fork but still hold their shape (about 10 min.). Drain juice from apples; cool for about 30 min. Adjust oven rack to the lowest position; place a rimmed baking sheet on rack and preheat oven to 400°. Line a 9" glass pie plate with one crust; fill with apples. Top with second crust, tucking top crust under edge of bottom crust; crimp or press down with a fork. Cut 4 slits in top crust; brush with egg wash and sprinkle with 1 tsp. sugar. Place pie on preheated baking sheet; bake until the crust is a dark golden-brown (about 1 hr.). Transfer pie to a wire rack; cool for at least 90 min. Cut into slices; serve with cinnamon or vanilla ice cream, caramel sauce, crème anglaise or crème fraîche.
- Cooking the apples before you bake the pie will prevent the apples from cooking down and creating that air pocket between the filling and the top crust.
- A good choice for tart apples are Granny Smith.
- Good choices for sweet apples are Ginger Gold and Golden Delicious.
- Two apples will cook down to 1 cup.