Categories: Pie
Ingredients
- 2 frozen deep dish pie crusts
- 3⁄4 cup white sugar
- 1⁄4 cup flour
- 1⁄4 teaspoon ground nutmeg
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon cardamom
- 1⁄4 teaspoon salt
- 6 cups sliced, peeled apples (3 Granny Smith and 3 Fuji or Gala)
- 1 teaspoon lemon juice
- 1⁄2 stick cold salted butter
- Note: Only need one pie crust if using French Crumble.
Directions
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Preheat oven to 350 degrees F., rack in the middle position.
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Prepare your crusts: If you use homemade pie crust, roll out two rounds. Line a 9-inch pie pan with one round, and reserve the other for the top crust. If you use frozen pie crust, buy the 8-inch deep dish kind.
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Leave one right in its pan and let it thaw on the counter. Loosen the second one from the pan while it’s still frozen, flip over the pan, and tip the pie crust out on a floured board. When it thaws and flattens, it’ll become your top crust.
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Mix the sugar, flour, spices, and salt together in a small bowl. Prepare the apples by coring them, peeling them, and slicing them into a large bowl. When they’re all done, toss them with the teaspoon of lemon juice.
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Dump the small bowl with the dry ingredients on top of the apples and toss them to coat the slices.
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Put the coated apple slices in the pan with the pie crust. You can arrange them symmetrically if you like, or just dump them in as best you can. There will probably be some leftover dry ingredients at the bottom of the bowl. Just sprinkle those on top of the apple slices in the pie pan.
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Cut the cold butter into 4 pieces and then cut those pieces in half. Place the pieces on top of the apples just as if you were dotting the apples with butter.
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Fold your top crust in half. Move it over to the apple laden pie pan and plunk it on top.
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Unfold it and spread it out on top of the pie.
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Squeeze the edges from the top crust and the edges from the bottom crust together. (Use a little water for “glue” if the crust just won’t cooperate.)
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With a sharp knife, cut 4 slits in the top crust about 3 inches long, starting near the top and extending down the sides.
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Put your pie on a baking sheet with sides that will catch any drips. Bake it at 350 degrees F. for approximately 1 hour, or until the top crust is a nice golden brown and the apples are tender when you pierce them with the tip of a sharp knife.
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Alternatively, you can leave off the top crust and top your apple pie with French Crumble. Bake at 350F for 50 minutes with French Crumble.