- Pastry dough for a 2-crust pie
- 1 cup light brown sugar
- 1/2 teaspoon cinnamon
- 4 tablespoons flour
- 6 cups peeled, cored and thinly sliced apples (see note)
- 1 tablespoon lemon juice
- 2 tablespoons butter, cut into small cubes
- 1 egg beaten with 1 tablespoon water (optional)
- Cinnamon sugar, for garnish (optional)
Preheat oven to 425° F.
Line a 9-inch pie pan with half the dough. Combine brown sugar with cinnamon and flour and toss with apples and lemon juice. Pour apple mixture into prepared pie shell. Dot butter across the filling.
Roll out remaining dough to form the top crust. Cut decorative vents in crust with small cookie cutters, or just slit it in a few places with a knife. Lay top crust over fruit. Crimp or flute the pastry together. You may brush the surface with a little egg wash and sprinkle with cinnamon and sugar.
Bake pie for 10 minutes, and then reduce the temperature to 350° F. Bake for 35 to 40 minutes longer or until pastry is golden brown and filling is bubbly.
If you mix varieties, you can choose from so many different apple flavors and textures. Here are a few of my pie favorites: Granny Smith, Pink Lady, Honeycrisp, Braeburn and Fuji. Feel free to experiment!
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