Apple Pie
Ingredients
1 cup plus 1 tsp.
sugar, divided
½ cup
light brown sugar
1 tsp.
Kowalski's Vietnamese Ground Cinnamon
1 tsp.
kosher salt
- zest and juice from 1 lemon
8
tart apples (such as Granny Smith), peeled, cored, sliced into ¼" thick slices (about 4 lb.)
8
sweet apples (such as Ginger Gold or Golden Delicious), peeled, cored, sliced into ¼" thick slices (about 4 lb.)
14.1 oz. pkg.
Pillsbury Refrigerated Pie Crusts
1
egg white, lightly beaten
1 tsp.
sugar
- toppings, your choice: vanilla ice cream, Kowalski's Classic Caramel Sauce, Crème Anglaise or crème fraîche
Directions
- In a large mixing bowl, combine 1 cup sugar with brown sugar, cinnamon and salt; stir in lemon zest and juice.
- Add apples; toss to combine.
- Transfer apple mixture to 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 oven rack and preheat oven to 400°.
- Line a 9" glass pie plate with 1 crust sheet; fill with apples.
- Top filled crust with second crust sheet, 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 remaining sugar.
- Place pie on preheated baking sheet; bake until crust is a dark golden-brown (about 1 hr.).
- Transfer pie to a wire rack; cool for at least 90 min.
- Cut pie into slices; serve with topping(s) of your choice.
Tasty Tips:
- Cooking the apples before you bake the pie will prevent the apples from cooking down and creating an air pocket between the filling and the top crust.
- Two apples will cook down to 1 cup.
Find It!
- Find Kowalski's Classic Caramel Sauce near the ice cream toppings.
