crust adapted from here
yield: 16 servings
Ingredients:
7 lbs apples (3 1/2 lbs tart apples, 3 1/2 lbs. sweet apples) peeled, cored + cut into chunks
1 1/2 cups sugar
4 tablespoons unsalted butter, melted
4 tablespoons cornstarch
3 tablespoons fresh lemon juice
zest of two lemons
2 teaspoons cinnamon
1/2 teaspoon salt
Instructions:
Roll out dough according to this. Preheat oven to 350°F and butter and flour a 10″ x 15″ jelly roll pan.
Toss the apples with 1 cup of sugar and place in a colander set over a bowl (to catch the juices). Reserve the “apple juice”. In a large bowl, mix the apples, cornstarch, lemon juice, zest, cinnamon, and salt. Add 2 tablespoons of the reserved juice.
Spread the apple mixture over the bottom layer of crust. Place the second dough over the apples and with the overlap of the bottom layer of crust, seal the top and bottom crust together.
Brush the entire surface with an egg wash (1 egg + 1 tablespoon of water, whisked) and then sprinkle with turbinado sugar.
With a knife, make a few slits in the top of the crust so the steam can release during baking. Bake the pie until the juices are bubbling, and the crust is golden brown, about 1 hour. Let the pie cool on a wire rack! Cut into 3″ squares and serve!
- Recipe courtesy of Susan Salzman