Ingredients
- 2 9-inch pie crusts
- For the Filling:
- 6 to 8 Granny Smith apples, peeled and thinly sliced
- 2 tablespoons lemon juice
- ¾ cup sugar
- 2 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 1½ teaspoons apple pie spice
- ¼ cup apple juice concentrate (undiluted)
- 2 tablespoons butter, cut into small pieces
- 1 to 2 tablespoons whole milk (for brushing crust)
- 1 tablespoon coarse/turbinado sugar (for topping)
Instructions
- In a large bowl, toss sliced apples with lemon juice to prevent browning.
- In a separate bowl, mix sugar, cornstarch, flour, and apple pie spice. Add to the apples and stir until evenly coated. Stir in apple juice concentrate.
- Roll out one pie crust to fit a 9-inch pie pan (2 inches deep). Transfer the apple filling into the crust and dot with butter pieces.
- Roll out the second pie crust. Cut vent holes or create a lattice top. Place over the filling and crimp edges to seal.
- Brush the top crust with milk and sprinkle with coarse sugar. Chill in the refrigerator for 15 minutes to firm up the crust.
- Preheat oven to 425°F (220°C).
- Place the pie on a parchment-lined baking sheet. Bake for 20 minutes at 425°F, then reduce heat to 375°F (190°C) and bake an additional 40 minutes, until crust is golden and filling is bubbling.
- Cover pie edges with foil if they brown too quickly.
- Allow pie to cool completely for at least 2 hours before slicing to set the filling.
Notes
- Use tart apples like Granny Smith for the best flavor and texture.
- Chilling the crust helps maintain flakiness during baking.
- Cover edges with foil halfway through baking to prevent over-browning.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg
