Cookie Bookie

Apple Pie

3 pounds tart apples (about 5 large), peeled, cored, and cut into 1/4 inch thick slices
1 tablespoon lemon juice
1/4 cup white sugar
1/3 cup light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 tablespoons cornstarch
1 tablespoon water
2 tablespoons cold butter, cut into small pieces
1 recipe for all butter pie crust, enough for a top and bottom crust, made the night before

Place the slices of apple in a large bowl and toss with the lemon juice. Add the sugars, ground cinnamon, nutmeg, and salt and toss to combine. Put the apples in a large strainer, cover with plastic wrap, and place over a large bowl (to capture the juices). Let the apples drain for 1 to 2 hours.

While waiting for apples to drain, roll out pie crusts.  Place one into a pie plate and trim all excess on the edges.  For the top, roll it out to the right size then transfer to a parchment lined baking sheet.  Place both top and bottom in the fridge until ready to fill.

After the slices of apples have drained for 1 to 2 hours, you should have about 1/2 cup of apple juice. Pour the juice into a saucepan. Place over medium high heat and bring to a boil.  Boil the juices for one minute, then remove from heat. In a small dish whisk the cornstarch with 1 tablespoon water, until combined. Whisk the cornstarch mixture into the apple juices. Return to heat and boil, whisking constantly, until the mixture has thickened, 1-2 minutes. Let cool to room temperature.

Transfer the drained apples slices to a large bowl, add the cooled apple juice mixture and toss to combine. By hand, place the apple slices into the chilled bottom pie crust, packing them closely together, working from the outside to the center.  Once all the apples have been placed, scrape the bottom and sides of the bowl and pour any extra juice evenly over the apples.  Dot with butter. Gently place the top crust over the apples. Trim any excess dough around the edges, leaving 1 inch overhang for the crimping.  Tuck the extra 1inch of crust under the bottom crust and then crimp the edges to seal using your fingers or a fork. Using a sharp knife, make five- 2-inch slits from the center of the pie out towards the edge of the pie to allow the steam to escape. Place the unbaked pie in the refrigerator to chill while you preheat the oven.

Preheat the oven to 425 degrees F.

Bake for about 45 to 55 minutes or until the pastry is golden brown and the juices start to bubble through the slits. If needed, cover the edges of the pie with a pie shield or foil to prevent over browning after about 30 minutes. Remove the pie from the oven and place on a wire rack to cool 4 hours before cutting. Serve warm or at room temperature with vanilla ice cream or softly whipped cream. Store at room temperature for 2 days or in the refrigerator for 3 to 4 days.

Makes one 9 inch pie.