Apple Pieby Rory
This recipe requires a bit of patience ("let cool for 4 hours?!?"), but trust us...it's well worth the wait!
2 Sheets Pie Crust (Homemade or Store-Bought)
1/4 tsp. Fresh Lemon Zest
2 Tbsp. Lemon Juice (Freshly Squeezed)
10-11 Large Apples (Mix of Apples is Best)
3/4 C. Brown Sugar (Packed)
3/4 C. Granulated Sugar
5 Tbsp. All-Purpose Flour
1/4 tsp. Kosher Salt
2 tsp. Apple Pie Spice Blend
1/2 tsp. Cardamom, Green Ground
1 tsp. Vanilla Extract, Bourbon Island
Demerara Sugar (For Finishing)
Zest 1/4 tsp. lemon peel into a large bowl. Squeeze the juice from the lemon and add 2 Tbsp. to the bowl.
Peel and core apples, then thinly slice and add to the bowl. Work one at a time and get the sliced apple into the lemon juice quickly to prevent browning.
Mix together apple pie spice blend, green cardamom, brown sugar, granulated sugar, flour, and salt. Add to the bowl and use your hands to toss the apples and spices together to avoid breaking up the apple slices.
Place the apple-spice mixture in a large pan, cover, and cook over medium heat for 20 minutes, stirring gently every 3-5 minutes. At the end of the time, the apples should be tender but not mushy.
Remove the pan from heat and stir in the vanilla extract.
Spread the pie filling in a jelly roll pan and allow to cool completely. You can pop it in the refrigerator or freezer to move things along.
While the filling is cooling, roll out a sheet of pie dough and place in a 9-inch pie plate, allowing the extra dough to hang over the edges. Fill the pie crust with the chilled filling.
Roll out the second sheet of pie dough and place over the top of the pie. Trim and crimp the edges with a fork. Use a knife to create a few slits in the top crust for the pie to vent while cooking. Pop the entire pie in the refrigerator for 25 minutes.
Move your oven rack to the center of the oven and place a baking sheet on the rack. Preheat the oven to 425°F.
Remove the pie from the refrigerator and brush with the beaten egg. Sprinkle liberally with demerara sugar (use a Tbsp. or so).
Put the pie in the oven on the hot baking sheet and bake for 15 minutes.
After 15 minutes, cover the edge crust with aluminum foil to prevent it from burning (make sure the middle of the pie remains exposed).
Reduce the oven temperature to 350°F and bake for 40 more minutes.
Remove the pie from the oven and allow to cool on a wire rack or trivet for around 4 hours to allow the liquid to set. Then enjoy! Be careful (and patient): If you cut into the pie early, it’ll be too liquidy and will probably burn your mouth.