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Wednesday, December 03 2014
  • 1    package  (15 ounces) refrigerated rolled piecrusts (2 per package)
  • 1/2   cup   plus 1 teaspoon granulated sugar
  • 1/2   cup   packed light-brown sugar
  • 3    tablespoons   cornstrach
  • 1/2   teaspoon   ground cinnamon
  • 1/4   teaspoon   salt
  •     Pinch ground cloves
  • 2    pounds   Granny Smith apples, peeled and cored
  • 2    pounds   Fuji apples, peeled and cored
  • 2    tablespoons   unsalted butter
  • 2    tablespoons   lemon juice
  • 1      egg, beaten with 1 tablespoons water
Heat oven to 400 degrees F. Unroll one piecrust onto a work surface. Roll out slightly with rolling pin to 12 inches. Fit into bottom and up side of a 9-inch deep-dish pie plate. Prick bottom of crust with a fork; refrigerate while assembling filling.
In a small bowl, blend 1/2 cup of the granulated sugar, the light-brown sugar, cornstarch, cinnamon, salt and cloves. Set aside.
Cut apples into 1/2-inch pieces. Melt butter in a large skillet over medium heat. Add apples, lemon juice and sugar mixture. Cook 10 minutes, stirring occasionally, until pan juices thicken. Cool on a rack for 25 minutes.
Pour cooled apple mixture into prepared crust-lined pie plate. Unroll second pie crust and roll out slightly to 12 inches. Cut 1-inch vent hole in center of dough. Transfer dough to pie, centering over filling. Crimp edge together and flute decoratively.
Brush pie with egg mixture; sprinkle with remaining 1 teaspoon granulated sugar. Bake at 400 degrees F for 20 minutes, then reduce temperature to 350 degrees F and bake an additional 25 minutes. Cover pie with foil if it browns too quickly. Cool at least 1 hour before slicing and serving.


Per Serving: cal. (kcal) 395, Fat, total (g) 14, chol. (mg) 25, sat. fat (g) 6, carb. (g) 68, fiber (g) 4, pro. (g) 2, sodium (mg) 228, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:03 am   |  Permalink   |  0 Comments  |  Email

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