The Best Apple Pie
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1 recipe Pastry for Double-Crust Pie
3/4 cup granulated sugar
1/4 cup maple sugar or packed brown sugar
2 Tbsp. all-purpose flour
1 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. ground nutmeg
3 lb. tart cooking apples, peeled, cored, and thinly sliced (8 cups)
2 Tbsp. butter, cut up
1/4 cup whipping cream
1–2 tbsp. milk
1 Tbsp. raw sugar
How to make The Best Apple Pie
METHOD:
1.Prepare pastry. On a lightly floured surface, roll 1 pastry
ball to a 12-inch circle. Transfer to a 9-inch pie plate; set
aside.
2.In a large mixing bowl combine granulated sugar, maple sugar,
flour, cinnamon, salt, and nutmeg. Add apples; toss to coat.
Transfer to pastry-lined pie plate. Dot with butter and pour
whipping cream over filling. Trim edge of crust even with edge
of pie plate.
3.On the lightly floured surface, roll out remaining pastry to a
12-inch circle. Cut an “x” or a design in the center of the
pastry. Place pastry over filling in pie plate. Seal and crimp
edges. Cut small slits in top of crust, if desired. Brush with
milk and sprinkle with raw sugar. Place pie on a foil-lined
baking sheet. To prevent overbrowning, cover pie edges with
foil.
4.Bake in a 375° oven for 40 minutes. Remove foil from edges.
Bake for 25 to 30 minutes more or until fruit is tender and
filling is bubbly. Cool on a wire rack. Makes 8 servings.