This recipe was inspired by the version that won Pam Brunet a blue ribbon at the LaFayette Apple Festival in New York. She layers a flour-and-cinnamon-sugar mixture with apples to create a dense, rich layer of fruit. Pam credits this recipe to her mother-in-law, Grandma Brunet.
2/3 cup sugar
1 teaspoon ground cinnamon
2 tablespoons all-purpose flour
1/2 teaspoon kosher salt
1 (14.1-ounce) package refrigerated pie dough
6 cups (1/4-inch-thick) slices Empire apple (2 pounds)
1 large egg, beaten
1 tablespoon water
How to Make It
Preheat oven to 425°.
Combine sugar and cinnamon in a bowl, stirring with a whisk. Set aside 1 tablespoon cinnamon-sugar in a small bowl. Add flour and salt to remaining cinnamon-sugar, stirring with a whisk.
Fit one-half of dough into a 9-inch pie plate coated with cooking spray, allowing dough to extend 1/2 inch over edge of pie plate. Sprinkle 2 1/2 tablespoons flour mixture in bottom of prepared crust. Layer one-third of apple slices over flour mixture. Repeat procedure twice; sprinkle remaining flour mixture over apples. Fit remaining half of dough over filling. Press edges of dough together. Fold edges under; flute. Cut several slits in top of dough to allow steam to escape.
Combine egg and 1 tablespoon water in a small bowl. Brush egg mixture over dough; sprinkle with reserved cinnamon-sugar. Bake at 425° for 30 minutes or until apples are tender and crust is golden. Remove from oven; cool completely on a wire rack.
I've been making this pie with adjustments for years now, and I wanted to leave a review due to the one negative review here. This pie is amazing! However, I don't use the crust recipe listed. I use the Best Basic Pie Crust Dough recipe found on this site. I always use 4-5 different types of apples, but changed them up as to the type and percentage. I'm guessing the last reviewer did not lower the temperature after the initial short period of 425 degree heat. Be prepared to lower that oven temp whenever the crust begins to brown. Cover firmly with tin foil over any over-browning and watch carefully. This will need adequate time to cook all the way through. When I cook this pie, and I have done so 20+ times, the filling is never under-cooked or runny. This isn't your run-of-the-mill apple pie with way too much sugary syrup. You really get the dynamic flavor of all the apples, and the filling is lightly sweet and tart, just as it should be. I also add some apple pie spice and extra cinnamon to mine. Try it!!
I made this using Fuji and Gala apples because that's what I had on hand. I was very disappointed. The filling was too watery and runny. The apples were still crunchy. Baking at 425 was too high as the crust got too dark, while only for 30 minutes, wasn't enough time for the apples to cook. Next time, I'll either cover the crust with foil, lower the oven temp, or cook the apples halfway. I'll keep looking for a better apple pie recipe! Sure wasn't this one, in my opinion.
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