Apple Pie

• Ingredients

  Filling

  • 4-5 apples (granny smith, honeycrisp, pink lady)
  • 1 1/2 cups apple cider
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 3 tbsp lemon juice
  • 2 tbsp cornstarch
  • 2 tbsp butter, cubed

  Spices

  • 2 tsp cinnamon
  • 1/4 tsp ground cardamom
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg
  • 1/4 tsp salt

  Crust and Assembly

  • standard all-butter pie crust
  • 1 egg
  • turbinado sugar

• Steps

  • 1.

    Peel and thinly slice the apples.

  • 2.

    In a large mixing bowl, toss the apples with the sugar and spices. Add in the lemon juice and mix well.

  • 3.

    Let rest for 1 hour so that the apples can release all their juices.

  • 4.

    Meanwhile, reduce the apple cider in a saucepan until it's around 1/3 of its original volume. This should take 20-30 minutes.

  • 5.

    Once reduced, pour in the excess juices from the apples. Reduce once again until there's about 1/2 cup of liquid total.

  • 6.

    Dissolve the cornstarch in 3 tbsp of water, and add the slurry to the saucepan.

  • 7.

    Stir vigorously for about a minute, until the sauce is viscous and bubbling, then turn off the heat.

  • 8.

    Once it has cooled down slightly, pour all of the cider mixture into the bowl of apples and give it a nice toss.

  • 9.

    Transfer the apples over to the pie dish and add the cubes of butter on top.

  • 10.

    Finish making the lattice top.

  • 11.

    Lightly coat the crust with egg wash and sprinkle the turbinado sugar over the top.

  • 12.

    Bake at 450°F for 15 minutes, then turn down the heat to 350°F and bake another 1.5 hours.

Notes