Brown Sugar Apple Pie

I have been wanting to make this recipe for quite some time.  I found this recipe in the cookbook, Apple Pie Perfect by Ken Haedrich.  He states this was the way his parents always made apple pie, so I was very curious to see how this would turn out.  The recipe calls for using McIntosh apples which I didn't have.  So I just substituted Granny Smith instead. 

First, I would like to say to whomever invented this wonderful little tool, I owe you my life.  This has simplified apple pie making!!  Peeling and coring apples is no longer a dreaded chore!!  I can whip those suckers out in matters of minutes!!  I digress . . . on to the recipe

Brown Sugar Apple Pie by Ken Haedrich

Ingredients

Your favorite recipe for a double crust pie recipe (I used the pie crust in this recipe)
Perfect Apple Pie Recipe - Pie Crust

8 cups peeled, cored and sliced McIntosh Apples (I used Granny Smith)
1/2 cup firmly packed brown sugar
1 T lemon juice
1/2 tsp cinnamon
1/4 tsp nutmeg
2 T cold, unsalted butter, cut into small pieces

Directions:

Preheat the oven to 400 degrees.

Prepare the pie crust and refrigerate at least an hour until firm.  Cut into half.  Return one half to the refrigerator.

Roll out so the crust is large enough for a 9 inch deep dish pie pan.  Center the dough over the pie pan and gently tuck the dough into the pan.  Trim any excess dough.  Refrigate.

While the pie crust chills, prepare the filling.  Peel, core and slice 8 cups of apples and cut into bite size pieces.

(don't those look pretty!!)Add the brown sugar, lemon juice and spices to the apples.  Toss to completely cover all the apples.

(do you sneak a bite to see how it tastes!!)   Remove the pie crust from the refrigerator and spoon the apple filling into the pie crust.  Dot the apple pie filling with the pieces of butter.

Roll out the second half for the top crust.  I decided to make a lattice top because I like the way they look.  Your choice.

 

Brush the top with milk and sprinkle lightly with granulated sugar.

Bake for 30 minutes at 400 degrees.  Reduce the temperature to 375 degrees and bake for an additional 30 minutes.

Remove from oven and let cool on a rack for an hour (if you can!!)

Entire Recipe

Brown Sugar Apple Pie by Ken Haedrich

Ingredients

Your favorite recipe for a double crust pie recipe (I used the pie crust in this recipe)
Perfect Apple Pie Recipe - Pie Crust

8 cups peeled, cored and sliced McIntosh Apples (I used Granny Smith)
1/2 cup firmly packed brown sugar
1 T lemon juice
1/2 tsp cinnamon
1/4 tsp nutmeg
2 T cold, unsalted butter, cut into small pieces

Directions:

Preheat the oven to 400 degrees.

Prepare the pie crust and refrigerate at least an hour until firm.  Cut into half.  Return one half to the refrigerator.

Roll out so the crust is large enough for a 9 inch deep dish pie pan.  Center the dough over the pie pan and gently tuck the dough into the pan.  Trim any excess dough.  Refrigate.

While the pie crust chills, prepare the filling.  Peel, core and slice 8 cups of apples and cut into bite size pieces.

Add the brown sugar, lemon juice and spices to the apples.  Toss to completely cover all the apples.

Remove the pie crust from the refrigerator and spoon the apple filling into the pie crust.  Dot the apple filling with the pieces of butter.

Roll out the second half for the top crust.  I decided to make a lattice top because I like the way they look.  Your choice.

Bake for 30 minutes at 400 degrees.  Reduce the temperature to 375 degrees and bake for an additional 30 minutes. 

Remove from oven and let cool on a rack for an hour (if you can!!)

VERDICT:

It was good, not the best apple pie I have ever baked nor the worst.  My resident expert thought it was OK.  He thought my other two apple pie recipes were better.  I thought it was good.  Will I make it again - probably not since I already have two really great apple pie recipes.