This Apple Pie uses 8 different apple varieties for a sweet, tart, juicy, and darn right delicious dessert.
- 2 pie crusts, homemade or store bought, plus more if you want to decorate
- 8 different medium apples (about 3 lb.s), or as many varieties as you can get at the market
- ½ cup light brown sugar
- ¼ cup white sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon allspice
- ¼ teaspoon freshly ground nutmeg
- pinch of salt
- zest of 1 lemon
- juice of half a lemon
- 3 tablespoons flour
- 3 tablespoons unsalted butter, cubed small
- 1 egg, beaten
- Turbinado or coarse sugar to sprinkle on top of the crust
- Preheat oven to 375°F.
- Roll out 1 disc of pie dough. Place it into a 9-inch pie dish. Trim any excess dough.
- Peel, core and slice your apples. You want the slices to be about ¼-inch thick.
- In a large bowl, combine the apple slices, brown sugar, cinnamon, allspice, nutmeg, salt, lemon zest, and juice of half a lemon and flour. Stir to combine until everything is just incorporated.
- Transfer the apples to the pie dish. Dot the top of the apples with the butter.
- Roll out the second crust. Cut out an air vent in the top of the crust (either a decorative hole or a few slits).
- Top the apples with the top crust. Press the edges of the pie crust together. If using decorative dough, brush the underside of the cut out shapes with egg wash, and carefully press them into the edges of the pie crust to decorate the edges of the pie. Brush the top of the pie with egg wash. Sprinkle with Turbinado or sugar.
- Bake for 50-60 minutes or until the pie is golden brown and bubbly. Transfer to a rack and allow to fully cool before serving.