Ingredients:

  • 6 cups peeled and sliced apples (Mix of Granny Smith and Honeycrisp)
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 tbsp ground cinnamon
  • 2 tbsp all-purpose flour
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • 2 tbsp unsalted butter, chilled and cubed
  • 1 package (14.1 oz) refrigerated ready-made pie crusts
  • 1 egg, beaten with 1 tbsp water
  • 1 tbsp coarse sugar

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. Unroll one sheet of the ready-made pastry and gently press it into the bottom and up the sides of a 9-inch deep-dish pie plate, trimming any excess overhang to about 1/2 inch.
  3. Slice your apples into consistent 1/4-inch wedges.
  4. In a large bowl, combine sliced apples, lemon juice, granulated sugar, brown sugar, cinnamon, flour, and salt; toss until evenly coated.
  5. Mound the apple filling into the crust, piling it slightly higher in the center, and dot the top of the apples with the cubed chilled butter.
  6. Place the second pastry sheet over the filling, trim the edges, fold the top crust under the bottom crust, and pinch the edges to seal.
  7. Cut 4-5 slits in the center for steam, brush the top with the egg wash, and sprinkle with coarse sugar.
  8. Bake at 425°F (220°C) for 15 minutes to set the crust.
  9. Reduce oven temperature to 375°F (190°C), cover the edges with aluminum foil, and bake for another 40-45 minutes until the crust is mahogany-colored and the filling is bubbling.
  10. Cool on a wire rack for at least 2 hours before slicing to allow the filling to set.