Equipment: Digital Scale (preferred), 9″ Deep Dish Pie Plate, Knife and Cutting Board, Peeler, Large Mixing Bowl, Measuring Cups and Spoons, Unbleached Parchment, Silpat or Bakery Mat, Rolling Pin, Large Dutch Oven, Rimmed Baking Sheets (2), Colander, Cooling Rack

Before You Dive In – Prep: please read!

• Prepare the dough for a double 9″ pie crust. If preparing the dough in advance, keep dough refrigerated until 30 minutes before you are ready to begin cooking
• Peel, core and slice apples evenly in 1/4″ (.6 cm) slices
• Grease a 9″ deep dish pie plate. Try our no-stick baking Goop
• Move oven rack to the lowest third position

Prepare the Filling

Step 1: In a large dutch oven, whisk together the brown sugar, salt, and spices. Add the prepared apples. Stir to evenly coat and sprinkle with lemon juice. Stir again, then place a lid on the pan. Heat the apples on medium-low to medium. Stir frequently to ensure even cooking. You want to gently simmer the apples until they are tender when poked with a fork. It is best to err on the side of under cooked, than over cooked. This process should take about 20 minutes.

Step 2: Pour the apples and juice onto a parchment lined baking sheet. Spread the apples out evenly and allow to cool for 30 minutes.

Step 3: Preheat oven to 425 degrees Fahrenheit (218 C). Place a clean rimmed baking sheet onto the oven rack to preheat.

Roll Out the Dough

Step 4: Roll out the dough for the bottom crust into a 12″ (30.5 cm) circle. Follow the directions for your pie dough recipe. If using one of our pie crust recipes, it is helpful to refrigerate the rolled out dough for 5-10 minutes before transferring to the pie plate. If refrigerated longer than that, the dough will become very stiff and difficult to mold into the pie plate. Leave the extra dough hanging around the rim. Sprinkle 1 T of cane sugar over the bottom of the crust. Refrigerate the prepared bottom layer of dough in the pie plate while you prepare the top layer.

Step 5: Prepare the top layer of dough. Roll it out to a 12″ (30.5 cm) circle. Leave the rolled dough in between the layers of parchment or cling wrap and refrigerate until ready to place on top of the pie. If you are using one of our dough recipes, the top crust should be refrigerated for at least ten minutes. If longer than that, you will need to pull it out of the refrigerator and allow it to warm up a bit before placing on the pie. Otherwise, it has a tendency to crack if it is too stiff.

Assemble the Pie

Step 6: When apples have cooled, drain them in a colander. No need to save the juice for this recipe. Transfer the apples to the dough lined pie plate. You should have a lovely heap of apples that begs you to nibble on pieces before putting on the top layer.

Step 7: Place the top layer of rolled dough onto the pie. Trim off any extra overhang past 3/4″ (2 cm). Fold the layers of dough under so that the dough is flush with the outer rim of the pie plate. Flute the edges with your thumb and forefinger to seal the dough. You may also use a pie edge trimmer/sealer or be creative! You just need to make sure the edges are sealed. Do not attempt to seal the edges with liquid – it will not work, and you will be frustrated. Simply press them together.

Step 8: Apply egg wash to the surface of the crust. Cut slits into the top of the pie to vent. Again, be creative if you wish.

Step 9: Set pie on the preheated baking sheet and bake for 45-55 minutes. Your pie is done when the crust is a dark, golden brown. If the edges look too dark, you can always apply a pie crust shield in the last 20 minutes of baking, but in our experience we have not needed one.

Step 10: Place pie on a cooling rack for at least an hour before slicing. Serve with a hunk of your favorite cheese or topping (caramel, whipped cream, ice cream….) Refrigerate if you have leftovers for up to 2 days.

Enjoy!