Victoria's Thanksgiving Apple Pie
This time of year, everyone has room for a piece of pie or two. Why limit yourself to just one?
- 3 Tablespoons Unbleached Flour
- 2 Teaspoons Cinnamon
- ½ Teaspoon Grated Nutmeg
- ¼ Teaspoon Kosher Salt
- 2/3 Cup Brown Sugar
- 2 ½ Pounds Tart Apples
- 1 Tablespoon Fresh Lemon Juice
- 1 Tablespoon Vanilla Extract
- 2 Tablespoons Unsalted Butter
- 1 Large Beaten Egg
- 1 Tablespoon Warm Water
- 1 Tablespoon Sugar
- 1 Double Crust
Preheat your oven to 425° F. Move your oven rack to the middle. Peel and cut the apples into wedges. In a large size bowl combine the flour, cinnamon, nutmeg, salt and brown sugar.
Toss the apples in with the sugar mixture. Add the lemon juice and vanilla. Let stand 15 minutes. Roll out 1 piece of pastry dough on a lightly floured surface. Roll the dough into a 13 inch round to fit into a 9 inch pie plate. Place the dough into the pie plate. Roll out the remaining dough into the same size.
Gently pour the apple and sugar mixture into the pie shell. Dot with the 2 tablespoons of butter. Cover with the remaining rolled out dough and crimp the edges.
In a small size bowl whisk together the beaten egg and warm water. Brush the top of the pie with the egg wash. Sprinkle with the 1 tablespoon sugar and place the pie onto a baking sheet.
Put into the oven for 20 minutes and then turn the heat down to 375° F and bake for another 45 minutes. The pie should be golden and the filling should be bubbling away. Remove from the oven and set to cool for 2 hours. Serve warm. Serves 8 slices.