Recipe
Apple Pie (Macerated)
Ingredients
- granny smith apple4¾ lb
- brown sugar7¾ oz
- fine salt¼ teaspoon
- ground cinnamon2 teaspoon
- fresh lemon juice5½ tbsp
- cornstarch3 ½ tablespoon
- water3 tablespoon
- unsalted butter3 ½ tablespoon
- premade pie crust2
- egg wash0
- sanding sugar0
Instructions
- 1
Peel and thinly slice the apples (keep the apples in a bowl of lemon water as you go to keep them from browning).
- 2
In a large bowl, toss the apples with the brown sugar, salt, cinnamon, lemon juice, and half of the cornstarch.
- 3
Once the apples are well coated, let sit and macerate for 30 minutes, stirring occasionally.
- 4
Preheat the oven to 400˚F (200˚C).
- 5
Transfer the apples to a colander set over a medium bowl and let drain for about 15 minutes, until all of the liquid is drawn out.
- 6
Transfer the liquid released from the apples to a small pot over low heat.
- 7
In a small bowl, mix the rest of the cornstarch and the water to make a slurry.
- 8
Add the slurry to the apple liquid and quickly stir to incorporate.
- 9
Bring to a boil, then add the butter and stir until melted.
- 10
Immediately remove from the heat and pour over the apples, stirring to coat.
- 11
Gently lay 1 rolled-out pie crust in a 10-inch (25-cm) pie dish.
- 12
Lay the apples in the pie crust, making sure they are flat and facing the rounded edges out in order to fit as many apples as possible in the crust.
- 13
Pour any leftover liquid from the bowl over the apples.
- 14
Top with the other rolled-out pie crust.
- 15
Trim the excess dough from the edges.
- 16
Press the 2 crusts together to seal, then fold the edges under.
- 17
Crimp the edges.
- 18
Then brush all over with egg wash and sprinkle the with sanding sugar.
- 19
Use a paring knife to cut a few vents in the top for steam to escape.
- 20
Bake for 40-45 minutes, until golden brown.
- 21
Let cool for at least an hour Slice and serve.
- 22
Enjoy!
Nutrition (per serving · serves 8)
Estimated values based on ingredient data. Actual nutrition may vary.
