Ingredients:

  • 6 cups peeled and sliced apples (Mixed Granny Smith and Honeycrisp)
  • 3/4 cup granulated sugar
  • 2 tbsp ground cinnamon
  • 1 tbsp cornstarch
  • 1/4 tsp salt
  • 1 tbsp lemon juice
  • 2 tbsp unsalted butter, chilled and cubed
  • 1 package (14 oz) ready-made refrigerated pie crusts
  • 1 large egg
  • 1 tbsp coarse sugar

Instructions:

  1. Preheat your oven to 425°F (218°C). In a large bowl, toss the sliced apples with lemon juice.
  2. In a separate small bowl, whisk together the sugar, cinnamon, cornstarch, and salt. Pour the dry mixture over the apples and toss until evenly coated.
  3. Roll out the first pastry crust and fit it snugly into a 9-inch pie plate.
  4. Pile the cinnamon apple mixture into the center, mounding them slightly. Dot the top of the apples with the chilled butter cubes.
  5. Cover with the second crust, trim the edges, and crimp them with a fork to seal.
  6. Brush the top crust with the beaten egg wash and sprinkle with coarse sugar.
  7. Bake at 425°F (218°C) for 15 minutes to set the crust.
  8. Reduce the oven temperature to 375°F (190°C) and bake for another 35 minutes until the crust is deep golden brown and the filling is bubbling.