| Prep Time | 40 minutes |
| Cook Time | 1 hour |
| Servings |
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Ingredients
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
- 2 tablespoons butter
- 6 large apples peeled, cored, cut into wedges (about 2 1/2 lbs)
- 1 teaspoon vanilla extract
- 1/4 cup flour
- 2 pie crusts
- 1 large egg lightly beaten
- turbinado cane sugar for sprinkling
Ingredients
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Instructions
- Preheat the oven to 425 degrees.
- In a bowl, whisk together the granulated sugar, brown sugar, cinnamon, nutmeg, cloves, and salt.
- In a large saute pan, melt the butter over medium heat. Once melted, add the apples, stirring to coat in the butter. Sprinkle the sugar mixture atop the apples, and add the vanilla extract. Let cook for 5-6 minutes until the apples begin to soften, stirring occasionally.
- Sprinkle the flour atop the apples, and let cook for an additional 2-3 minutes, until the apple filling begins to thicken, stirring occasionally.
- Remove the filling from the pan, and place in a bowl to let cool.
- Place the bottom pie crust into a 9-inch pie pan. Once the mixture is completely cool, add the filling to the pie pan. The filling should be slightly mounded.
- Place another pie crust atop the filling, sealing the edges together using a fork or your fingers. Slice several steam vents into the crust using a knife. Brush the surface of the crust with the beaten egg, and sprinkle coarse turbinado sugar atop the pie crust.
- Place the pie in the oven and bake for 20 minutes. Reduce the oven temperature to 375 degrees, and loosely cover the pie with aluminum foil to prevent it from browning too quickly (careful! It's hot!). Bake at 375 for an additional 40-45 minutes, until golden brown and bubbly on top. Remove from heat and let cool.
- Serve with ice cream, and enjoy!
Recipe Notes
Our drink choice? Bailey's on the rocks with this -- you will not go wrong! Cheers!
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