I eat apple pie, but I hate mushy apple pie. That started me on a long quest to find the best apples for pie and I tried a large variation of failed pies. Finally, I found an excellent mix. This, to me, makes the perfect texture for a pie. Fuji and Braeburns aren't too sweet and they don't turn grainy when baked.
(sadly I don't have a picture of a slice. My housemates descended on it before I could get one.)Cook time35 minsServes:8 (or so)Oven temp:425 f. (Preheat the oven!) Ingredients 1 package pie crust, or 1 pie crust recipe. You'll need enough for two crusts.
2-3 Fuji apples, peeled, cored and sliced
2-3 Braeburn apples, peeled, cored, and sliced
3 tbsp lemon juice
⅓ cup sugar
⅓ cup brown sugar
⅓ cup flour
1 tbsp ground cinnamon
2 tsp ground nutmeg
2 tbsp butter
1 egg + 2 tbsp water, whisked together (this will be an egg wash for the top crust)
Roll out on pie crust and press it into a greased pie dish. Allow any excess to hang over, you'll need it later. Stick it in the fridge to chill for a bit while you work on everything else.
Now, in a large bowl (because you're going to need to get in and mix a lot of things and will want some room to groove) toss your apples slices with lemon juice. It adds a little flavor and makes certain that they don't go all brown.
Add your sugars, flour, and spices to the bowl with your apples. You can 'toss' to coat, but I find it easier to just go at it with my hands. Once everything is fairly well mixed pour it into your chilled pie crust.
Cut your butter into small cubes and sprinkle it over the apple filling. Set that aside and roll out your remaining crust.
This is where you can have fun. You can go with the lattice work like I did, or do something completely different. Whether that's cutting slits through the crust so it looks like the center of an apple, or anything else. Have fun with it
If it messes up just roll it back out and try again.
If you do the lattice like me, you'll want a pizza cutter and something to help you cut straight. I keep mine about an inch wide, and 3/4 in apart. you'll want to lay down a layer of strips all in one direction, and seal them ONLY ON ONE SIDE!!! Then start laying another series of strips perpendicular to the first layer of strips. You'll want to weave those strips under, and over the other one. Alternate with the next strip to make the lattice effect.
For example: Row one started under, and then went over. Row two would start over and then go under.
Once you're done, press the ends to the pie crust to seal the layers together. Trim anything that is still hanging around and crimp those edges together.
Brush the top with your egg wash and, if you have one, put a pie crust shield on it. I don't have one so I just pop it in the oven. To bake for 30-35 minutes, or until top is golden brown and juices are bubbling.
Let it cool for another 30 minutes and then serve. I like it best with ice cream, but my sister adores whip cream with it.