Ingredients:

  • 4 lbs (approx. 7-8 large) apples (Granny Smith and Pink Lady), peeled, cored, and sliced 1/4 inch thick
  • 1 tbsp lemon juice
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 2 tbsp cornstarch
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 2 tbsp unsalted butter
  • 1 double apple pie crust recipe (chilled)
  • 1 egg
  • 1 tbsp water
  • 1 tbsp coarse sparkling sugar

Instructions:

  1. Peel, core, and slice your 1.8 kg of apples into 6 mm wedges. Note: Consistent thickness ensures even cooking.
  2. Toss the apples with 1 tbsp lemon juice, 150g granulated sugar, and 50g brown sugar. Wait 30 mins until the fruit is sitting in a pool of its own syrup.
  3. Stir in the 16g cornstarch, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1/8 tsp cloves. Coat every slice until the white powder disappears.
  4. Roll out your bottom crust and fit it into the 9 inch plate. Note: Don't stretch the dough, or it will shrink back during baking.
  5. Pile the apples into the crust, mounding them slightly in the center. Pour the leftover juices over the top.
  6. Dot the 28g of butter cubes evenly over the apple pile. Note: This creates the rich sauce inside the pie.
  7. Place the top crust over the fruit, crimp the edges, and cut 4-5 vents. Allow steam to escape so the crust stays crisp.
  8. Whisk the egg and water, brush it over the entire top, and sprinkle heavily with the sparkling sugar.
  9. Place on a baking sheet at 200°C (400°F) for 20 mins, then drop the temp to 180°C (350°F) for 30-35 mins. Bake until juices sizzle and the crust is deep gold.
  10. Rest the pie for at least 3 hours. Note: This is the hardest part, but the filling needs time to set.